Chef Mark Pollard with Ferguson Kitchen, Bath, and Lighting shares his delicious Fall Risotto recipe.
1 small butternut squash, peeled cubed
8-10 ounces mushrooms, cleaned and sliced
About 6 cups vegetable or chicken stock
1 stick plus two tablespoons unsalted butter, divided
1 leek, cleaned and thinly sliced
1 onion, peeled and diced
2 cups risotto rice, such as Arborio or Carolina Gold Rice
1/2 cup dry white wine, such as chardonnay
1/2 cup Parmesan cheese, freshly grated
3 sprigs fresh sage leaves, minced
2 sprigs fresh thyme leaves, minced
- Preheat oven to 400 degrees. Spread the cubed squash onto a baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Roast until tender, about 20 minutes. Set aside.
- In a large saucepan over medium heat, add 2 tablespoons butter along with enough olive oil to coat the bottom of the pan. Add the mushrooms and cook, turning once, until caramelized, about 7-10 minutes. Remove from the heat and set aside.
- Place the stock in a pot over medium-low heat.
- Heat a large sauté pan over medium heat. When hot, melt 6 tablespoons of butter. Once the butter begins to foam, add the leek and onion to the pan and cook until softened and translucent, about 5 minutes.
- Add the rice and stir to coat well with the butter. Cook the rice until it begins to smell nutty, about 1 minute.
- Add the white wine and cook until wine has almost all evaporated.
- Begin adding the stock a ladle at a time, making sure all the liquid is absorbed before adding additional liquid. Stir risotto continuously. Continue adding stock one ladle at a time until rice is “al dente”.
- When the rice is al dente, add the roasted butternut squash and one more ladle of stock. Stir until stock has absorbed into the rice and butternut squash mixture.
- Remove from heat, and stir in remaining 2 tablespoons butter, parmesan cheese, mushrooms, sage and thyme. Season to taste with kosher salt and freshly ground black pepper.