Butternut Squash and Pancetta Risotto with Spiced Butter

[rtebalt]

Ingredients
Spiced Butter:
4 cloves garlic, roasted
4 tablespoons unsalted butter, room temperature
1 teaspoon finely chopped chervil leaves
1/2 teaspoon finely chopped marjoram leaves
Pinch ground cinnamon
Pinch ground ginger
Butternut Squash:
2 tablespoons unsalted butter
1 pound squash, cut into 3/4-inch cubes
1 teaspoon kosher salt
1 tablespoon brown sugar
Risotto:
5 cups chicken stock, recipe follows
1 tablespoon olive oil
1/4 pound pancetta, small dice
1/2 cup minced shallots
1 cup arborio rice
2 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 cup white wine
Directions
For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.

For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.

For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.

Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.

Turn the heat to high and add the white wine, simmer until mostly absorbed.

Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.

Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.

Gently fold in the squash. Serve immediately.

Chicken Stock:

5 pounds chicken bones, rinsed well

20 cups cold water

2 carrots, chopped

2 onions, chopped

2 stalks celery, cut into 2-inch pieces

1 stalk leek, cleaned, sliced into 2-inch pieces

3 sprigs fresh Italian parsley

1 sprig fresh thyme

2 bay leaves

1/2 teaspoon whole black peppercorns

3 cloves garlic, smashed

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.

Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.

Yield: 16 cups

Preparation Time: 15 minutes

Cooking Time: 2 hours