I haven’t posted in a while, which is really a shame. If I must say so, I have created some really delicious meals in the last few weeks since my last post in September. I’ve been crazy stressed. My life is a complete mess. Generally failing in all arenas. PhD applications are due really soon, as are all of my papers. Punk rockers don’t want to be interviewed (are you a punk rocker in Syracuse?? If so, talk to me!!). So what does this all mean? I’ve been baking and cooking a lot. Seems counterproductive (it is), but it helps me calm down. Also, it’s seriously time to get back on that weight watcher wagon. It’s happening. All of that being, it’s a Monday night and I made dinner for 9. No big deal. Just your typical Monday night dinner at Chez Kelly. It consisted of an antipasto, homemade bread, butternut squash risotto, and salted butter caramel ice cream. Everything was so good. I forget how much I enjoy a good antipasto. This one was gathered at Wegman’s olive bar and deli. We had marinated artichoke hearts, chili marinated garlic, pitted kalamata and green olives, garlic or almond stuffed olives, marinated mushrooms, good parmesan, Genoa salami, and hot capicola (Wegman’s brand is great). Aside from the antipasto, everything else was homemade. It made for an exciting Sunday evening/Monday. Here are the tasty recipes.
Butternut Squash Risotto
Adapted from Ina Garten
2 lbs. butternut squash, peeled, seeded, and cubed
Olive oil, salt, and pepper
4 tbs. butter
1-1/2 c. onion, diced
1/2 c. white wine
6 c. chicken stock (I used vegetable stock for the vegetarians)
1 tsp. saffron threads
1 c. grated Parmesan cheese
1. Preheat oven to 400F.
2. Spread chopped butternut squash on a baking sheet, lightly coat with olive oil (I use a spray), and season with salt and pepper. Put in oven for 20-25 minutes, until tender.
3. Put all of the stock in a pot and simmer.
4. In a large heavy bottom pot, like an enamel coated cast iron pot (I know that says braising pan, but I desperately want it and it is perfect for risotto), melt the butter and saute the onions over medium-high heat until translucent, but not brown.
5. Add the rice and cook, stirring frequently, for 4-5 minutes. This allows for the rice to start to cook a little before adding the liquid.
6. Add the white wine and stir frequently for about 4 minutes, until the wine is nearly gone.
7. Now here is where the work comes in. Add 2 ladles of the stock to the risotto and stir until it is nearly gone. Add another 2 ladles of stock. Stir. Ladle stock. stir. This should go on for about 30 minutes. After about 15 minutes, it will start to look done. It’s not. It’s a trick. Taste it and it will still be crunchy. Be patient with the risotto. Put on some good music and just keep ladling and stirring until it seems like the risotto won’t absorb any more liquid. At this point, it should take about 4 minutes for 2 ladles of the stock to be absorbed.
8. Once the rice is al dente, remove from the heat, add the roasted squash and Parmesan cheese. Serve immediately.
Note: Risotto is very fickle. It needs to be served almost immediately. If making this for a dinner party, either plan on eating it as soon as your guests arrive or par-cook the risotto until it needs about 2-3 more ladles of stock and immediately remove from the heat. Do not cover the pot, as that will encourage further cooking. About 10 minutes before you’re ready to eat, bring the risotto back up to cooking temperature and finish with the remaining stock and add the cheese/squash.
For weight watchers out there: It’s possible to get 8 portions out of this. 8 portions means that each is worth 7 points. 6 portions equals 9 points.
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