A holiday season staple, this risotto demands a time standing at the oven that's ideal for chatting and sipping wine while the turkey bakes. Don't be tempted to rush!
For vegetarians, add 2 tsp. smoked paprika to the roasted squash, eliminate the pancetta and substitute a rich vegetable stock.
1 butternut squash, roughly 2 pounds
2 Tbsp olive oil
2 tsp kosher salt
2 tsp freshly ground black pepper
6 cups chicken stock
6 Tbsp unsalted butter
2 ounces pancetta, diced
2 large shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400F.
Peel the butternut squash, remove the seeds and cut into 3/4-inch cubes. Toss with the olive oil and 1 teaspoon each salt and pepper. Bake for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock on medium-low heat.
In a heavy-bottomed pot or Dutch oven, melt the butter. Sauté the pancetta and shallots on medium-low heat for 5 minutes, until the shallots are translucent but not browned.
Add the rice and stir to fully coat the grains with butter. Add the wine and cook for 2 minutes.
Add 2 full ladles of stock to the rice plus the saffron and 1 teaspoon each salt and pepper. Stir until the stock is absorbed.
Continue to add the warm stock, one ladle at a time, when the risotto starts to dry. Repeat until the rice is cooked, stirring every few minutes for 45 minutes to 1 hour.
Remove from the heat and add the roasted squash cubes and parmesan to finish.