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ALL RECIPES

Risotto with Pancetta, Butternut Squash and Oyster Mushrooms

  • Pair with Syrah
Serving Size
6-8

|

Total Time
90 Minutes
Primary Ingredients

2.5 cups Carnaroli rice

8 oz diced pancetta 

2 Tablespoons of reserved pancetta fat (see technique)

1 cup fine diced onions

2 quarts hot chicken stock

½ cup of white wine

1 cup of cooked oyster mushrooms

1.5 cups of diced roasted butternut squash

2 oz butter

½ cup grated parmesan + more for garnish

Fresh cut sage to garnish

Primary Technique
  1. Render pancetta in sauté pan over medium heat until crispy, strain from fat and reserve 2 Tablespoons of rendered fat
  2. In a saucepan add rendered pancetta fat and heat over medium heat; add onions. Sweat onions until soft and translucent
  3. Add rice and toast for 1 minute, deglaze with white wine, once the wine is evaporated begin to ladle the stock into rice 4-6 oz at a time
  4. Continue stirring and add more stock after each ladle is absorbed, once all of the stock is added taste to ensure that rice is cooked
  5. Once cooked fold in butter and parmesan, fold in crispy pancetta, mushrooms, and butternut squash
  6. Season to taste with salt and pepper
  7. Serve in warm bowls and garnish with parmesan and fresh chopped sage
Risotto Stuffed Squash
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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