Roast squash, sage, chestnut and pancetta risotto
INGREDIENTS
1 basic risotto recipe (see below)
1 butternut squash
1 level tablespoon coriander seeds
2 small dried chillies
12 slices pancetta or dry-cured smoky bacon
150 g chestnuts, the cooked-jarred version is fine
1 bunch of fresh sage, leaves picked
6 heaped tablespoons mascarpone (optional)
sea salt
freshly ground black pepper
olive oil
METHOD
1. Preheat your oven to 190°C/gas 5. Cut the butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
Lovely served with a big dollop of mascarpone cheese on the side.
Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.
RISOTTO BIANCO (basic recipe)
INGREDIENTS
1.1 litres of organic stock (chicken or vegetable)
1 large onion
2 cloves of garlic
4 sticks of celery
olive oil
70 g butter
400 g risotto rice
2 wineglasses of dry white vermouth or dry white wine
115 g Parmesan cheese
METHOD
1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes.
