butternut squash risotto

How To Make butternut squash risotto

• 1

  I parboil my rice, about half an hour in stock to make this go quicker, and it lets some of the starch from the rice go in the stock.
• 2

  Add 1 Tbs of the butter to a medium pan, add the shallot and garlic and sweat for a few minutes (you can add some white wine here, but I never do)
• 3

  Add the rice and let it toast till you have nearly a dry pan.
• 4

  Add a ladle of stock at a time, stirring and letting the rice take in each ladle before adding the next. Might take more stock, might take less.
• 5

  When the rice is at the desired consistency , remove from the heat and "swirl" in the other 2 Tbs of butter, swirl don't stir, and always use a wooden spoon.....why?, I'm not sure, but I was taught to and it works.
• 6

  optional. classically, you would add parm cheese here and let it melt in, depending on the rest of the meal, I'd make that decision later.
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