Joshua Weissman’s Butternut Squash Risotto with Pancetta and Crispy Sage.Photo:Fred Hardy IIWhen thinking about autumnal dishes,Joshua Weissmanwas tempted to turn trendy pumpkin spice lattes into a dinner.“I wanted to make something fall inspired, then I remembered how much I hated the craze around the pumpkin spice latte. And I thought, ‘Would it be crazy to do a pumpkin spice risotto?'” says the author of the newTexture Over Tastecookbook. “While it tantalized me for a whopping 4 seconds, I decided to go the route of something a bit more traditional and do a butternut squash risotto."“Risotto is a great fall dish: warm, creamy, rich and incredibly savory,” says the popularYouTuber, who adds fried sage, pancetta and grated cheese to his version. “Plus if you throw in seasonal ingredients like butternut squash to give it a touch of sweetness, it’s only going to feel that much more cozy.”While the final result should be decadent, Weissman suggests adjusting the measurements until you get a texture you want. “You may need to use more liquid than called for in the recipe,” he says. “Don’t be afraid to add extra warm broth if the risotto is too thick.”Joshua Weissman’s Butternut Squash Risotto with Pancetta and Crispy SageCooking spray1 small butternut squash (about 2 lbs.), halved lengthwise and seeds removed6 cups chicken stock, divided, plus more as needed4 oz. pancetta, diced8 sage leaves1 small yellow onion, finely chopped3 garlic cloves, thinly sliced1 tsp. kosher salt1½ cups uncooked Arborio rice2 Tbsp. cold unsalted butterGrated Parmigiano-Reggiano cheeseFreshly ground black pepper1.Preheat oven to 450°. Line a large rimmed baking sheet with foil, and lightly coat with cooking spray. Coat cut sides of squash generously with cooking spray. Place, cut side down, on baking sheet. Bake in oven until very soft, 35 to 40 minutes.2.Remove squash from oven, and scrape out flesh into a blender; add½cup of the chicken stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high until very smooth and velvety, about 1 minute. Add more stock, if needed, to blend.3.Cook pancetta in a medium saucepan over medium-low heat, stirring often, until very crispy and most of fat has rendered, 8 to 10 minutes. Use a slotted spoon to remove pancetta; drain on a paper towel. Increase heat to medium; add sage to drippings in same saucepan. Fry, undisturbed, until crispy, 20 to 30 seconds. Remove and drain on paper towels.4.Add onion, garlic and salt to drippings in saucepan; cook, stirring often, until vegetables begin to soften, 2 to 3 minutes.5.In a separate saucepan over medium low, heat remaining 5½cups chicken stock.6.Add rice to saucepan with onion and garlic; cook, stirring occasionally, until toasted, about 30 seconds. While constantly stirring, ladle in about⅓cup hot stock to rice. Continue to cook, stirring constantly, until rice has absorbed most of the liquid. Repeat process of adding stock,⅓cup at a time and stirring constantly, until rice is cooked to al dente, 25 to 30 minutes. Stir in 2 cups of the squash puree; cook until heated through, 1 to 2 minutes. Turn off heat; stir in cold butter until glossy and emulsified.7.Serve immediately topped with crispy sage, pancetta, grated cheese and pepper.Serves:4Active time:50 minutesTotal time:1 hour, 25 minutes
Joshua Weissman’s Butternut Squash Risotto with Pancetta and Crispy Sage.Photo:Fred Hardy II
Fred Hardy II
When thinking about autumnal dishes,Joshua Weissmanwas tempted to turn trendy pumpkin spice lattes into a dinner.“I wanted to make something fall inspired, then I remembered how much I hated the craze around the pumpkin spice latte. And I thought, ‘Would it be crazy to do a pumpkin spice risotto?'” says the author of the newTexture Over Tastecookbook. “While it tantalized me for a whopping 4 seconds, I decided to go the route of something a bit more traditional and do a butternut squash risotto."“Risotto is a great fall dish: warm, creamy, rich and incredibly savory,” says the popularYouTuber, who adds fried sage, pancetta and grated cheese to his version. “Plus if you throw in seasonal ingredients like butternut squash to give it a touch of sweetness, it’s only going to feel that much more cozy.”While the final result should be decadent, Weissman suggests adjusting the measurements until you get a texture you want. “You may need to use more liquid than called for in the recipe,” he says. “Don’t be afraid to add extra warm broth if the risotto is too thick.”Joshua Weissman’s Butternut Squash Risotto with Pancetta and Crispy SageCooking spray1 small butternut squash (about 2 lbs.), halved lengthwise and seeds removed6 cups chicken stock, divided, plus more as needed4 oz. pancetta, diced8 sage leaves1 small yellow onion, finely chopped3 garlic cloves, thinly sliced1 tsp. kosher salt1½ cups uncooked Arborio rice2 Tbsp. cold unsalted butterGrated Parmigiano-Reggiano cheeseFreshly ground black pepper1.Preheat oven to 450°. Line a large rimmed baking sheet with foil, and lightly coat with cooking spray. Coat cut sides of squash generously with cooking spray. Place, cut side down, on baking sheet. Bake in oven until very soft, 35 to 40 minutes.2.Remove squash from oven, and scrape out flesh into a blender; add½cup of the chicken stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high until very smooth and velvety, about 1 minute. Add more stock, if needed, to blend.3.Cook pancetta in a medium saucepan over medium-low heat, stirring often, until very crispy and most of fat has rendered, 8 to 10 minutes. Use a slotted spoon to remove pancetta; drain on a paper towel. Increase heat to medium; add sage to drippings in same saucepan. Fry, undisturbed, until crispy, 20 to 30 seconds. Remove and drain on paper towels.4.Add onion, garlic and salt to drippings in saucepan; cook, stirring often, until vegetables begin to soften, 2 to 3 minutes.5.In a separate saucepan over medium low, heat remaining 5½cups chicken stock.6.Add rice to saucepan with onion and garlic; cook, stirring occasionally, until toasted, about 30 seconds. While constantly stirring, ladle in about⅓cup hot stock to rice. Continue to cook, stirring constantly, until rice has absorbed most of the liquid. Repeat process of adding stock,⅓cup at a time and stirring constantly, until rice is cooked to al dente, 25 to 30 minutes. Stir in 2 cups of the squash puree; cook until heated through, 1 to 2 minutes. Turn off heat; stir in cold butter until glossy and emulsified.7.Serve immediately topped with crispy sage, pancetta, grated cheese and pepper.Serves:4Active time:50 minutesTotal time:1 hour, 25 minutes
When thinking about autumnal dishes,Joshua Weissmanwas tempted to turn trendy pumpkin spice lattes into a dinner.
“I wanted to make something fall inspired, then I remembered how much I hated the craze around the pumpkin spice latte. And I thought, ‘Would it be crazy to do a pumpkin spice risotto?'” says the author of the newTexture Over Tastecookbook. “While it tantalized me for a whopping 4 seconds, I decided to go the route of something a bit more traditional and do a butternut squash risotto.”
“Risotto is a great fall dish: warm, creamy, rich and incredibly savory," says the popularYouTuber, who adds fried sage, pancetta and grated cheese to his version. “Plus if you throw in seasonal ingredients like butternut squash to give it a touch of sweetness, it’s only going to feel that much more cozy.”
While the final result should be decadent, Weissman suggests adjusting the measurements until you get a texture you want. “You may need to use more liquid than called for in the recipe,” he says. “Don’t be afraid to add extra warm broth if the risotto is too thick.”
Joshua Weissman’s Butternut Squash Risotto with Pancetta and Crispy Sage
Cooking spray
1 small butternut squash (about 2 lbs.), halved lengthwise and seeds removed
6 cups chicken stock, divided, plus more as needed
4 oz. pancetta, diced
8 sage leaves
1 small yellow onion, finely chopped
3 garlic cloves, thinly sliced
1 tsp. kosher salt
1½ cups uncooked Arborio rice
2 Tbsp. cold unsalted butter
Grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1.Preheat oven to 450°. Line a large rimmed baking sheet with foil, and lightly coat with cooking spray. Coat cut sides of squash generously with cooking spray. Place, cut side down, on baking sheet. Bake in oven until very soft, 35 to 40 minutes.
2.Remove squash from oven, and scrape out flesh into a blender; add½cup of the chicken stock. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high until very smooth and velvety, about 1 minute. Add more stock, if needed, to blend.
3.Cook pancetta in a medium saucepan over medium-low heat, stirring often, until very crispy and most of fat has rendered, 8 to 10 minutes. Use a slotted spoon to remove pancetta; drain on a paper towel. Increase heat to medium; add sage to drippings in same saucepan. Fry, undisturbed, until crispy, 20 to 30 seconds. Remove and drain on paper towels.
4.Add onion, garlic and salt to drippings in saucepan; cook, stirring often, until vegetables begin to soften, 2 to 3 minutes.
5.In a separate saucepan over medium low, heat remaining 5½cups chicken stock.
6.Add rice to saucepan with onion and garlic; cook, stirring occasionally, until toasted, about 30 seconds. While constantly stirring, ladle in about⅓cup hot stock to rice. Continue to cook, stirring constantly, until rice has absorbed most of the liquid. Repeat process of adding stock,⅓cup at a time and stirring constantly, until rice is cooked to al dente, 25 to 30 minutes. Stir in 2 cups of the squash puree; cook until heated through, 1 to 2 minutes. Turn off heat; stir in cold butter until glossy and emulsified.
7.Serve immediately topped with crispy sage, pancetta, grated cheese and pepper.
Serves:4Active time:50 minutesTotal time:1 hour, 25 minutes
source: people.com
