Sunday, January 27, 2008

Butternut Squash Risotto

1/2 medium-sized butternut squash
1/2 tablespoon clarified butter
1 small garlic clove, grated
1 shallot, minced
2 oz Aborrio rice
1 TB dry white wine
2 cups chicken stock, heated
1/2 tablespoons Parmesan

Preheat oven to 400 degrees F.

Place 1/2 butternut squash in oven, drizzle with olive oil, salt and pepper, and roast until browned and soft. Puree in food processor.

Heat clarified butter in pan. Add shallots, and sweat. Add garlic, and slightly sauce. Add rice and toast in clarified butter mix for 2 min. Add dry white wine, and saute until liquid is evaporated. Slowly add stock, 1/2 cp at a time, until absorbed. Once rice is fully cooked fold squash puree. Mix well, and add freshly grated Parmesan.

This is so good, it will make you break into a happy dance, just like Jamie Oliver in "Jamie at home".