The other night, I had big plans to make my Winter Pizza again. While the dough was rising, I carmelized the shallots, prepped the squash, and grated the cheese.
Then I looked at the dough.
It was a hot mess. It was hard as a rock and hadn’t really risen. It seems there was a problem with the yeast. I had no idea how to salvage it and I was starving. So, I threw out the dough and did some quick thinking.
Arborio rice in the pantry, vegetable stock in the freezer, and an open bottle of white wine in the fridge meant my new risotto recipe was born.
I made a butternut squash risotto last year. This one is much more complex, so I recommend ignoring that one and opting for this. While it wasn’t pizza, it was still pretty damn good.
Butternut Squash and Carmelized Shallot Risotto
2 tablespoons of olive oil
2-3 cups of butternut squash, peeled and diced into 1/2-inch chunks
3-4 shallots, thinly sliced
1 tablespoon finely diced sage leaves
1 cup Arborio rice
1/2 cup dry white wine
4-5 cups of vegetable or chicken stock, or a mix of stock and water
a couple tablespoons of grated parmesan cheese and grated fontina cheese
Bring the stock to a simmer.
In a separate, heavy pot over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and carmelized.
Add the rest of the olive oil, and the diced butternut squash and the sage. Start cooking the squash, and after 3 or 4 minutes, add the arborio rice. Stir to coat the rice.
Add the wine, stirring and cook until almost all liquid has been absorbed, about 1 to 2 minutes.
Ladle about 1/2 cup of broth into the rice and stir, until almost all liquid is absorbed. In 1-2 ladle increments, slowly add the rest of the broth, stirring and letting it absorb until adding more. This should take about 20-30 minutes.
Stir in the fontina and the parmesan. Salt and pepper to taste.