HOMES + E A T S
with Butternut Squash, Maple Bacon & Fresh Thyme
DANA SHORTT
Owner of Dana Shortt Gourmet & Gifts
Risotto really isn’t very complicated, however it does take a bit of time to prepare, because it has to be stirred almost constantly. Prepare it on a weekend when you have more time, and flavour it with an infinite number of ingredients. I’ve used: sausage, chicken, shrimp, mushrooms, pumpkin, roasted vegetables and beets. I love this combination of the salty bacon with the sweet tender squash, it’s perfect for this time of year.
INGREDIENTS 2 tbsp.......... Butter 2 tbsp.......... Olive oil ½ cup........... Shallots, finely diced ¼ cup........... Cooking onions, diced
2 cups ......... Arborio or Carnaroli rice ½ - ¾ cup.... Dry white wine 6 cups.......... Low-salt chicken broth 2 cups.......... Butternut squash, peeled and cut in ½” cubes
METHOD • Pan fry bacon in a large sauté pan set over medium heat. Cook until crispy. Remove the bacon from its drippings and chop into 1” pieces and set aside. • Meanwhile, bring the chicken broth to a simmer in a large saucepan over medium-low heat. Cover. • Heat 2 tbsp of butter, 2 tbsp of olive oil in heavy large pot over medium heat. Add onions and shallots. Sauté until mixture begins to soften, about 2 mins. Add rice and stir until it’s translucent at edges but still opaque in center, about 3 minutes. Add the white wine and simmer until the wine is absorbed, stirring occasionally, about 2-3 mins. • Add 1 cup of warm broth. Simmer until the broth is almost absorbed, stirring often, about 2-3 mins. Add 2 cups more broth, 1 cup at a time. Allow each cup to be absorbed before adding the next and stir frequently, about 6-8 mins. 50
½ package... Maple bacon 2 tbsp.......... Fresh thyme or sage ½ cup........... Parmesan cheese 4 tbsp ......... Butter (optional) To taste........ Salt & pepper
DANA’S TIP Don’t add the cubed butternut squash too late or your rice will be cooked but your squash will be raw. If you’re a bit nervous, roast your squash ahead of time and fold it in with the bacon at the end.
• Mix in the cubed butternut squash and thyme and 1 cup of broth. Simmer until broth is just absorbed, stirring often, about 5-7 mins. Add 2 cups more broth, 1 cup at a time. Allow each addition to be absorbed before adding the next and stir frequently. • Add ¼ cup of grated parmesan cheese, chopped maple bacon and 4 tbsp of butter (omit the butter if desired). Simmer until the butter melts and risotto is creamy, stirring often and adding more broth by 1/3 cupfuls if the risotto is dry or if it isn’t quite cooked. Test to make sure that the squash is fork-tender and that the rice is cooked to your liking. Season with salt & pepper. • Portion risotto into bowls or onto plates. Top with additional ¼ cup parmesan cheese.
