Butternut Squash Risotto

Risotto is probably my most favorite Italian entree. Risotto is one of those things that once you have a base recipe you can add almost anything to it. Last night I decided to usher in September with a butternut squash risotto. Fall is my favorite season and I LOVE all the delicious squashes that come with seasonal fall food. The recipe below is my adaption of Ina Garten's butternut squash risotto recipe which can be found on foodnetwork.com

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 teaspoons nutmeg (my secret ingredient)
1 cup freshly grated Parmesan or Grana Padano

Directions:

1. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash in a LARGE saucepan and pour the chicken stock overtop of the squash cubes. Heat broth and squash until just simmering and then keep on low heat.

2. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.

3. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add about 1 cup stock to the rice plus the nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.

4. Continue to add the stock, 1 cup at a time stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Then, take off the heat, add Parmesan.

5. Mix well and serve with more grated Parmesan or Grana on the side.