Has anyone made Barefoot Contessa's Saffron Risotto with Butternut Squash?

[manetta]

I was wondering if anyone had tried this yet. I did a search and nothing came up. I was planning on making this tomorrow night since my DH got me the Barefoot Contessa Cooks Family Style cookbook for Christmas and I have not tried anything new from it yet.:o I am going to serve this with a green salad with her Creamy Mustard Vinaigrette and the Tiramisu for dessert.

I have not done very much with Saffron in the past and was wondering about a wine to serve with the Risotto. I was thinking of an Oregon Pinot Noir, but am definitely open to suggestions! Any thoughts? Thanks!

[tperes]

Sorry I can't really answer any of your questions, but would be interested in hearing your reviews, and if you have the time could you possibly post the recipe?

TIA! and Your meal sounds fabulous!

Tanya

[manetta]

Sure, Tanya! I'll post a review after I have made it. In the meantime, here is the recipe. I noticed that you are vegetarian, so you could probably just omit the pancetta and substitute vegetable stock for the chicken stock without a problem.



SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Serves 4 to 6

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly gound black pepper
6 cups chicken stock
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesean cheese

Preheat oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut into 3/4-inch cubes. You shoud have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the safffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesean cheese. Mix well and serve.

[manetta]

Originally posted by tperes
Sorry I can't really answer any of your questions, but would be interested in hearing your reviews, and if you have the time could you possibly post the recipe?



I did make this Friday night and I have to say that I was somewhat disappointed and would probably not make this again. For the amount of fat and calories, it just didn't do it for me. I found it to be very salty as well.

I usually love Ina's recipes, but there are better risotto recipes out there IMO.