Risotto with Roasted Squash, Crisp Pancetta, and Sage

Risotto with Roasted Squash, Crisp Pancetta and fresh Sage

I consider squash, sage and pancetta the holy trinity and it does not disappoint with this Risotto.  Not knowing what to pull together for dinner, I went to my go to gal, Ms. Risotto.  The thing I love about her is that she changes with my mood, the weather and whatever beholds in my pantry.  On this evening I pull out the arborio rice..hmmm what else? Oh I see that cute acorn squash and remember I have some pancetta stashed in the freezer.  Speaking of freezer, we had just gotten our first hit of snow.  Feeling adventurous, I went outside, grabbed my shovel and cleared a path to my snow covered herb garden.  Like a treasure hunt, I eagerly dust off the snow to find my sage still intact and alive under the insulated snow cover. It is in this fleeting moment that I see one benefit of snow. Now back in my toasty kitchen, I will start with my lovely dinner.  In life, I am content standing at my stove stirring my risotto. Bon Appetit


Risotto with Roasted Squash, Crisp Pancetta and Fresh Sage


Ingredients:

• 1 1/2 tablespoons Butter
• 1 1/2 tablespoon Olive Oil
• 1/2 cup Onion, finely diced
• 2 Cloves Garlic, Minced
• 1 cup Arborio Rice
• 1/2 cup White Wine
• 2 1/2 cups Chicken Broth, hot
• 2 1/2 cups Water, hot
• 1/2 teaspoon salt
• 2 cups roasted acorn squash
• 1/2 cup Parmesan Grated
• 1 teaspoons Sage, finely chopped
• 4 slices Pancetta, crisp

Directions:

• Crisp pancetta by putting on sheet pan in 350 oven for about 10 minutes.  Watch it closely, it may take less or more time depending on how thickly you slice the pancetta.  You can get pancetta sliced thinly at your deli counter or you can find it pre-packaged.  Both varieties work well.  Either way, I like it very thin, it is also good to know that a little goes along way.
• To prepare squash:  cut squash in half, remove seeds and cover with plastic wrap.  Microwave 4 minutes to soften.  Let cool, when cool enough to handle remove outer shell and thinly slice/dice squash. Place squash on silpat lined baking sheet and roast while the risotto cooks.  I roast it at 350 for 30-40 minutes.  It depends on how small your pieces are.  The intention is to have the squash dry and caramelize a bit, this will concentrate the flavor add a rich flavor with a chewy texture.  If you don't roast the squash, I find that when you stir the squash into the risotto, the squash dissolves into to sauce and I like the texture the roasting adds.   I usually put the squash in the oven at about the same time that I start adding broth to the risotto.  This usually ensures the squash and risotto are ready at about the same time
• Heat Broth and Water together and set aside (keep warm in microwave or side burner).  If you don't have broth, you can use only water.  You can also use a variety of broths.  It is meant to enhance the flavor, but not to take over the flavor or your risotto.
• Melt Butter and olive in Dutch Oven or large bottom saute pan
• In same pan, add onions and saute 5-10 minutes until very soft and translucent
• Add garlic and saute over medium low heat until softened
• Add Arborio rice and saute until translucent, about 5 minutes over medium heat  
• Over Medium High heat, add white wine and stir until absorbed
• Add a ladle of the broth water mixture and stir until absorbed
• Continue to add a ladle of broth at a time, stirring until absorbed before adding the next ladle of the broth.
• While you are stirring the risotto and adding broth, taste it for salt, depending on how much broth and what type you use, you may need to add up to a 1/2 teaspoon of salt.  You will want to add it during this step in the process because you want the salt to be deeply infused into the rice kernels to give that depth of flavor
• Continue adding broth (one ladle at a time) and stirring (almost constantly) until arborio is al dente, about 30 minutes.  Adding the next ladle of broth, only after the previous addition is fully absorbed into the rice
• As you cook and stir the risotto you may find that you need more or less broth, or it may even take longer to cook the rice, this is where it is important for you to go with the flow.  Enjoy the rhythmic stirring and quiet anticipation of this delightful dish
• Stir in crisp pancetta, fresh sage and roasted squash
• Test for brothiness?  Is it to thick or do you need to add more liquid so that it has a loose oatmeal like texture. 
• Right before serving stir in 1/4 cup fresh Parmesan, serve remaining Parmesan as garnish
   

Risotto with Roasted Squash, Crisp Pancetta and fresh Sage