Risotto

Here's the story- we rarely get lobster, but tails were on a good sale for $7 each at Ralph's and I passed it up anyway after much internal debate. The next day I saw tails for $6 at Bristol Farms and figured the gods wanted us to have lobster. But we like it plain, with just a little butter and lemon, and there's no cooking in that!

So I decided to stay rich and make risotto... using some of the saffron Kit gave me (by weight, saffron is more valuable than gold- thanks, Kit). I also LOVE making risotto. If you never have, do it. It's fun. Anyway, I made Saffron Risotto with Butternut Squash and Pancetta. The recipe is below. If I make it again, I'll probably add some sage and leave out the Parmesan. You can use onion instead of shallots and bacon instead of pancetta, and it would be fine without the saffron if you're not a bazillionaire like me. But I would recommend sticking with Arborio rice.

We found liquified platinum to pair quite well with the meal, but only when served in diamond goblets.

Saffron Risotto with Butternut Squash

2 to 3 servings

Ingredients

• 1lb butternut squash

• 1 tablespoon olive oil

• Kosher salt and freshly ground black pepper

• 3 cups chicken stock, preferably homemade

• 1 tablespoon butter

• 1 ounce pancetta, diced

• 1/4 cup minced shallots

• 3/4 cups Arborio rice (5 ounces)

• 1/4 cup dry white wine

• 1/2 teaspoon saffron threads

• 1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 3 cups (or just use the whole thing). Place the squash on a sheet pan and toss it with the olive oil, 1/2 teaspoon salt, and 1/4 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 heat 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, 1/2 teaspoon salt, and 1/4 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.