This amazing risotto I hadn’t made again for years until recently. I had purchased a butternut squash before Thanksgiving but it remained on my counter and had not used it.
I remembered making a risotto many years ago which included saffron and butternut squash. I had made it on a whim one afternoon, we were living in Maryland at the time, and our very best friends lived in the cul-de-sac at the end of our street.
It wasn’t unusual for my friend and I, both avid cooks, to share a dish when we cooked something special. I remember I thought it was so delicious, even though it was mid-afternoon, I walked a bowl, enough to serve them both, down the street to their home for them to enjoy. She and I took that walk many times during our 25 years living doors away from each other.
The recipe comes from one of Ina Garten’s early books, Barefoot Contessa Family Style. When I located the book to look at the recipe again I saw the book was a gift to me with a beautiful inscription from this same best friend, dated September 5, 2004, six years before I began this blog.
That was my very first book of Ina’s, and I have been a fan ever since. And in case you’re wondering even though we live on opposite coasts now we have all remained very best friends.
I won’t be waiting so long to make it again. Here’s the recipe…
Saffron Risotto with Butternut Squash (Barefoot Contessa Family Style)
1 Butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (¾ stick) unsalted butter
2 ounces pancetta, diced
½ cup minced shallots (2 large)
1 and ½ cups Arborio rice (10 ounces)
½ cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut into ¾-inch cubes. You should have about 6 cups.
Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low to simmer.
In a heavy -bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
Add the rice and stir to 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, 1 teaspoon salt, and ½ teaspoon pepper.
Stir and simmer until the stock is absorbed, 5 to 10 minutes.
Continue to add the stock, 2 ladles at a time, stirring every few minutes.
Each time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 30 minutes total.
Off the heat, add the roasted squash cubes and Parmesan cheese.
Mix well and serve.
Note: Marcella Hazan advises that correct heat is important in making risotto. It should be “lively”; too high heat and the grains don’t cook evenly, and too low heat will result in a gluey mess. It should cook in 30 minutes. After the first try, you’ll get the idea.
Saffron is collected from the stamens of crocuses, which is why it’s so expensive. Use the strands, not the powder.
Pancetta is Italian bacon. If you can’t find it, use any good quality bacon.