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
- Render pancetta in sauté pan over medium heat until crispy, strain from fat and reserve 2 Tablespoons of rendered fat
- In a saucepan add rendered pancetta fat and heat over medium heat; add onions. Sweat onions until soft and translucent
- 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
- 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
- Once cooked fold in butter and parmesan, fold in crispy pancetta, mushrooms, and butternut squash
- Season to taste with salt and pepper
- Serve in warm bowls and garnish with parmesan and fresh chopped sage
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