Liane's Butternut Squash Risotto

Liane Chalmers is without question the best non-professional chef that I know.  No one has elevated what goes on in my kitchen more than she has.  No one entertains like Liane and her attention to detail goes well beyond her food prep and presentation. Whenever we have the honour of attending an event at the Chalmers-Bock’s I pay very close attention. Christmas is especially fun as their home is meticulously trimmed, the lights are dimmed exactly right so the candles light the room, and I try not to eat too many appies because I know if I’m patient I will be rewarded with a maple cookie.

Liane taught me how to make risotto and this is the only recipe I ever use.  Of all the amazing meals she has made for us, this is one of my favourites. When Marty and I travelled in the south of France with Ian and Shelley Proven, we stopped in a small village outside of Monaco for dinner one night.  I ordered the risotto thinking that although we weren’t in northern Italy, we were close and the French do everything well so I expected the risotto to be fantastic.  When we all reviewed our meals, I was less than thrilled and shared that Liane’s is better – to which Ian replied, “well, that butternut squash risotto is one of the best things I’ve ever eaten in my life.”  Believe me, that’s quite the compliment.  I encourage everyone to try this recipe. It’s not as scary as it may seem – sure you have to stand at the stove and slowly add the stock but that just adds to the mystique of the final product.

INGREDIENTS

Squash

  • 3 tbsp butter
  • 4 c butternut squash peeled and cubed (1/2" to3/4")
  • 2 tbsp brown sugar

Risotto

  • 3 c beef broth
  • 3 c chicken broth
  • 3 slices of thick slice bacon, cut into 1" pieces
  • 3/4 c chopped shallots
  • 1 tsp fresh sage - chopped
  • 1/2 tsp fresh thyme - chopped
  • 2 c arborio rice
  • 1 c dry white wine
  • 2 tbsp flat leaf parsley - chopped
  • 1 c freshly grated parmesan

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Peel and cube the squash and sauté it the butter and brown sugar until lightly brown and tender. Set aside to use just prior to serving. This can be done up to a day in advance.
  2. Fry the bacon in a large sauce pan (you will cook the risotto in this pan) until cooked but not crispy.
  3. Add the shallots and herbs to the bacon and fry on medium heat until the onions are translucent (not browned). You can stop here, leave the bacon mixture in the pan, clean the kitchen and finish the risotto later, once your guests arrive.
  4. Combine the two stocks in a sauce pan and bring to a boil.
  5. Over medium heat, add the rice to the bacon/herbs, and stirring constantly, cook until the edges of the rice are translucent.
  6. Add the wine to deglaze the pan and turn the heat down so that when you start to add the stock it cooks on a low simmer.
  7. Add about a cup of the warm stock to the rice mixture, stir gently and then leave it until the stock absorbs. Once the stock absorbs, repeat. Do not leave this unattended.
  8. Once you have used all the stock, incorporate the butternut squash, place it in a serving dish, top with parsley and serve with parmesan cheese.

You should taste the risotto as you are nearing the end of the process to ensure the rice is cooked but still has a bit of a "bite" (in pasta terms, el dente). If you feel the rice is undercooked and you've used all your stock, extend your cooking time by adding a bit of water.

TIPS & HINTS

The butternut squash can be made a day ahead and the risotto can be prepared to the stage where the rice and stock are added.

Omit the butternut squash and add sautéed mushroom or shrimp. The combinations are endless!