Perfect for a cold night, easy and done in 45 minutes. Just be careful using store-bought chicken broth as it can have a lot of salt and this dish will get salt as well from the added cheese. But it's delicious, tasty and simple, and if you want you can also toss in some wild mushrooms for a hearty dish.
|Prep Time||45 minutes|
- 6 tbsp olive oil
- 1 pound cannaroli or Arborio rice
- 1 cup pancetta cut into small dice
- 1 cup onions finely diced
- 2 cups white wine
- 2-1/2 quarts chicken stock homemade or store bought
- 1 cup butternut squash cut into medium dice
- 1/4 cup squash puree
- 1/2 cup freshly-grated Parmigiano-Reggiano
- 6 tbsp unsalted butter
- 6 tbsp extra virgin olive oil, to finish
- In a 12- to 14-inch sauté pan or large rondeau over medium heat, add 3 tablespoons of olive oil and lightly toast rice for two minutes. Remove rice and reserve on a separate dish. In the same pan, add pancetta and slowly cook until most the fat has rendered, about 3 minutes.
- Add the onions and the remaining 3 tablespoons of olive oil and sweat onions until they become translucent.
- Add the toasted rice back to the pan and deglaze with the wine, allowing all the wine to reduce.
- Add 2 cups of chicken stock and stir slowly and constantly until liquid is absorbed. Repeat this step again with another quart of chicken stock and then add the squash amd squash puree. Continue adding the stock a ladle at a time and begin to stir more vigorously as the stock gets absorbed.
- After about 15 to 20 minutes the rice should be just about cooked. Test the grains to ensure there is a small amount of bite left to the rice. If more liquid is required, hot water can be used to finish cooking the rice. Once cooked to the desired texture, pull the rice off the stove and finish with grated cheese, butter and olive oil.