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Butternut Squash Risotto - Series 5
Rather than pasta, risotto is the central grain in the cuisine of northern
Italy. Traditionally made with Arborio rice, a white, glutinous grain, the
name "risotto" refers to the cooking method as well as the name of the dish.
The trademark creamy texture is achieved by slowly adding liquid, usually as
a savory stock, in small increments, cooking the rice over a medium heat and
stirring constantly. Straying from these basics can result in tough,
uncooked risotto or gluey, sticky risotto--neither of which is desirable.

What You'll Need
1 med. butternut squash, cut into 8 pieces and seeded
5-6 cups Vegetable Stock or water
1 tablespoon extra virgin olive oil
3 shallots, peeled and minced
2 cups Arborio rice, rinsed
1⁄2 cup white wine (or 1/4 cup mirin plus 1/4 cup water)
generous pinch ground nutmeg
fresh basil, minced, plus several whole leaves for garnish
soy sauce

Instructions
Steam the squash for 10-15 minutes, until soft. Scoop meat out of skin and
mash. Set aside. Heat stock thoroughly and keep on a simmer. In a heavy,
deep skillet, heat a small amount of olive oil and saute shallots, sprinkled
lightly with soy sauce for a few minutes. Add rice and saute for a few
minutes more. Stirring constantly, add wine and cook (still stirring), until
wine is all but absorbed. Stir in squash puree. By half cup increments, add
stock to rice, stirring frequently, adding as stock is absorbed. Continue
until rice is creamy, but not soggy. Risotto should be firm, but not hard in
the center. The entire cooking time usually doesn't exceed 25 minutes. Add a
sprinkle of nutmeg and minced basil to taste. Serve hot, garnished with
fresh basil leaves.