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Eat Down the House: Butternut Squash Risotto with Saffron

Please welcome guest blogger Sonia, my oldest sister and Restaurant Baby #1, as she eats down her house with butternut squash risotto.

Eat Down the House: Butternut Squash Risotto with Saffron

Risotto used to instill this sense of awe and respect in me. Wow, you know how to make risotto?! Once I tried making it though, it is actually quite simple. And the major bonus is that you will gain the respect and awe of others . . . which happens to be my goal in life.

The basic risotto starts with oil (butter, olive oil) and aromatics (onions, garlic, shallots). Then you add in the Arborio rice and coat it with the yummy greasiness that is in your pot. Then you add the wine and let it all soak in. I believe there are fancy Italian words for these steps, but I do not know what they are. The next twenty to forty minutes consist of gradually adding broth in until the rice is cooked and creamy. You end with adding cheesy goodness, usually Parmigiano-Reggiano.

Mystery cheese

The ingredients chosen today were so chosen because they were in my house. We did not have any parm; so I used gorgonzola and two mystery cheeses (possibly also gorgonzola).

I had saffron from eight years ago, which is now officially all gone and inside this risotto. My next plan for risotto is with lap cheong (Chinese sausage) and shitake mushrooms. Can’t wait!

Other Recipes for Butternut Squash Risotto:

Eat Down the House items Eaten: 1 butternut squash from the fall, 2 bags of unknown likely highly-preserved cheese found in the fridge, Arborio rice, 2 shallots, remainder of the first jar of saffron I ever bought years ago, Mom’s brothy soup, and part of a bottle of white wine (the rest will be for drinking)

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1 Lee Ann { 04.18.11 at 12:09 PM }

Mmm…this looks so yummy and healthy… and it’s vegetarian friendly, too!! Thanks for sharing the recipe =)

2 Sonia { 04.18.11 at 6:06 PM }

Thanks for the comment, Lee Ann! I love vegetarian dishes!

3 sandi { 04.25.11 at 1:13 AM }

I tried this for Belles – minus the seasonings and the cheese, just the squash and rice – she loved it!!!

4 Sonia { 04.25.11 at 4:50 PM }

Glad she liked it, and thanks for trying out the recipe!! We’ll see you guys in a couple of weeks!

5 Madeline Leung { 04.26.11 at 1:21 PM }

Ga – you should impress me with your risotto making skills in May.

6 Sonia { 04.26.11 at 10:12 PM }

I might . . . still haven’t had a chance to do the lap cheong risotto. Mmmmm, lap cheong.

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