Butternut Squash Risotto With Pancetta and Toasted Pecan Marscarpone
By Sean Hardy
2 Tablespoon shelled and halved pecans
2 ounces mascarpone cheese
1 Tablespoon canola oil
3 ounces diced pancetta
3 ounces diced butternut squash
2 ounces quartered Brussels sprouts
Salt and pepper
3 Tablespoons butter
2 Tablespoons diced onions
7 ounces aborio rice
½ cup dry white wine
1 pint hot chicken stock
2 Tablespoons grated parmesan cheese
Preheat oven to 350°F. Lay the pecans out on a baking sheet, and bake in the oven for 5 minutes. Let cool, then finely chop. In a bowl, fold the pecans in to the mascarpone, and set aside.
Heat the oil in a skillet over medium-low heat. Add the pancetta and slowly cook until it is well caramelized. Add the squash and continue to cook until the squash has softened. Cook the Brussels sprouts in salted boiling water for 1 minute. Remove from the water and add to the pan with the pancetta and squash. Season with salt and pepper. Set ragout aside in a warm spot.
Heat 2 Tablespoons butter in a saucepot. Add the onions to sweat. Add the rice and mix thoroughly. Pour in the wine, and cook, stirring frequently, until the liquid has been absorbed. Add a third of the stock and cook in the same manner. Add the remaining two-thirds stock in 2 batches. Cook until the rice is al dente and most of the liquid is absorbed. Add the mascarpone and ragout. Fold in the remaining 1 Tablespoon butter as well as the cheese, and season with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With mixed green salad.
Omit the wine.
A French Tavel Rose.