This recipe has been a staple in our house for years, but I’m finally getting around to writing it down. It’s been tweaked and perfected, and this recipe won’t disappoint. <\/p>\n\n\n\n
1 Tbsp minced fresh sage
5 oz pancetta, small dice
2.5 lb squash, diced and roasted
2 lg shallots diced small – about \u00bd cup
1.5 c arborio rice
\u00bd c sauvignon blanc
6 c chicken stock
1 c parmesan cheese, grated<\/p>\n\n\n\n
Preheat oven to 425. Cube squash into \u00be-inch cubes, and toss to coat in EVOO. Spread on the pan, sprinkle with salt and pepper. Roast until tender and golden – about 35-40 minutes.<\/p>\n\n\n\n
Add the stock to a separate small pot, and cover. Bring to a simmer, and reduce heat to low to keep at a bare simmer.<\/p>\n\n\n\n
Meanwhile, add pancetta to cold, heavy-bottomed pot that you\u2019ll use for the risotto. Put over medium-low heat to render and brown. Reduce heat to low as it begins to brown, cooking until its deep golden all over; this will take 15-ish minutes. Remove the pancetta to a plate with a slotted spoon and reserve. Leave all of the fat; about 2 Tbsp in the pan. <\/p>\n\n\n\n
Return the heat to medium\/med-low, and add 4 Tbsp butter (\u00bd stick), shallot, and sage. Saut\u00e9 until the shallots are translucent. Listen for them to sizzle but not brown, so adjust your heat accordingly.<\/p>\n\n\n\n
Add the rice and saut\u00e9 for 2-3 minutes until coated with oil. Then add the wine, and stir until absorbed.<\/p>\n\n\n\n
Reduce the heat to low, and begin adding stock 2 ladles at a time and stirring until mostly absorbed before adding the next. You don\u2019t have to stir constantly, but you need to stir very frequently to develop the starch for a creamy risotto and to allow even cooking. Continue until the risotto is cooked and tender in the middle – about 35-40 minutes. <\/p>\n\n\n\n
Add one last ladle of stock, stir and turn off the heat. Put the roasted squash on top, and put the lid on the risotto to allow to rest for 5 minutes – this ensures it’s creamy.\u00a0<\/p>\n\n\n\n
Add the parmesan cheese and pancetta, and fold gently to avoid mashing the squash. Serve with extra Parmesan.<\/p>\n\n\n\n
A great side for the risotto; just put it in the oven when you pull the squash out. With resting time, it will be ready at the same time as the risotto. <\/p>\n\n\n\n
Preheat oven to 350. On a plate, mix flour, onion powder, salt, pepper and poultry seasoning (or sage, thyme, etc). Lightly coat boneless, skinless thighs, shaking off the excess. <\/p>\n\n\n\n
In a saute pan over medium-high heat, add EVOO and brown the thighs until golden on the outside (they’ll finish cooking through in the oven). Place the browned thighs in a baking dish with sage leaves and add \u00be cup hot chicken stock and \u00bc cup sauvignon blanc. Seal the pan, and bake until cooked through – about 30 minutes.\u00a0Allow to rest for 10 minutes before serving. <\/p>\n