Two risottos for autumn

I’ve written before about my love of risotto and its comforting properties. So, as a follow on from my ‘Summersotto’ post, here are a couple of suggestions for autumnal risottos:

(both recipes serve two)

Roasted butternut squash and blue cheese risotto

Ingredients

  • 500-600g butternut squash (about half a large one), peeled and cut into chunks
  • Nutmeg (optional)
  • About 40g pine nuts
  • A glug of olive oil
  • A knob of butter
  • An onion, chopped
  • A stick of celery, finely chopped
  • 150-165g risotto rice
  • 700ml hot vegetable stock
  • A tablespoonful of fresh sage, finely chopped, or a teaspoonful of dried sage
  • About 100g blue cheese
  • Black pepper
  • Truffle flavoured oil, for drizzling (optional)

Start by roasting the butternut squash. Place the chunks of squash into a roasting tin and drizzle with olive oil. Season with salt and pepper and grate on some nutmeg if you fancy it. Scrunch with clean hands to coat the squash in oil. Roast at gas mark 5 (190⁰C) for about 45 minutes or until the squash is tender enough for a knife to easily go into it. Set aside.

When you’re ready to make your risotto, get all your ingredients ready.

Toast the pine nuts in a dry pan (use the same pan that you plan on using for your risotto) until they start to turn golden but without burning them. Set them aside in a bowl.

Heat the olive oil and butter in the pan, then add the onion and celery and fry them gently until they are translucent. Add the risotto rice and stir it in until it’s covered in buttery oil.

Begin to add the stock a ladleful at a time as you normally would with any risotto. After the first couple of ladlefuls of stock have been absorbed, stir in the sage before continuing to add the stock.

When you’ve used up all your stock, test a couple of grains of rice to see if they’re cooked. If not, add a bit more stock or boiling water and keep stirring for a couple more minutes.

Turn off the heat and crumble in the blue cheese, stirring it in until it’s nicely melted. Season well with black pepper and divide between bowls. Scatter the butternut squash and pine nuts on top and serve.

I like a drizzle of truffle flavoured oil on this, but it’s just as nice without.

Mushroom risotto with bacon

Ingredients

  • 4 rashers of bacon
  • A glug of olive oil
  • A knob of butter
  • 250g chestnut mushrooms, sliced
  • An onion, chopped
  • A stick of celery, finely chopped
  • 150-165g risotto rice
  • 2 cloves of garlic, crushed
  • Sherry
  • 650ml hot vegetable or chicken stock
  • A tablespoonful of fresh thyme or a teaspoon of dried
  • Parmesan

Grill the bacon until crispy and set aside.

Heat the oil and butter in a pan and add the mushrooms, onion and celery. Fry until the onion and celery are translucent and the mushrooms are softened. Add the risotto rice and stir to coat with oil and butter. Add the garlic and fry gently for a couple more minutes.

Turn up the heat and add a generous glug of sherry. Allow it to bubble down a bit before beginning to add the stock a ladleful at a time. Add the thyme after the first couple of ladlefuls have been absorbed.

When you’ve used up all your stock, test a couple of grains of rice to see if they’re cooked. If not, add a bit more stock or boiling water and keep stirring for a couple more minutes.

Turn off the heat and grate in a decent amount of parmesan, stirring to melt it in.

Divide between bowls and trim the bacon into strips on top.

Note added 9th January, 2012

I made this mushroom risotto tonight, but used a pack of fresh shiitake mushrooms (which we like to pronounce ‘shit-ache’ in our household because we’re childish) which were in the reduced bit at Sainsbury’s. I also added several chopped chestnut mushrooms and a few dried porcini mushrooms, which I soaked in boiling water to rehydrate them. I then used the soaking water in the stock. I can definitely recommend the porcini mushrooms for an extra mushroomy flavour hit. You don’t need to use many of them- I find a pack of dried ones (stored in a kilner jar) goes a long way.

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