Page Title
Winter Squash Risotto
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5 cups vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri  or  
kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crumbled saffron threads (optional)
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese

1. Place broth in a medium saucepan; bring to a simmer over
medium-high heat. Reduce the heat so the broth remains
steaming, but is not simmering.

2. Meanwhile, heat oil in a large saucepan over medium heat.
Add shallots; cook, stirring, until fragrant, about 1 minute.
Stir in squash and mushrooms; cook, stirring often, until the
mushrooms give off their liquid, about 5 minutes. Add
thyme, salt, pepper and saffron (if using); cook for 30
seconds. Add rice; stir until translucent, about 1 minute. Add
wine (or vermouth) and cook, stirring, until almost absorbed
by the rice, about 1 minute.

3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle
simmer and cook, stirring constantly, until the liquid has
been absorbed. Continue adding the broth 1/2 cup at a time,
stirring after each addition until all the liquid has been
absorbed, until the rice is tender and creamy, 30 to 40
minutes total. (You may have some broth left.) Remove from
the heat and stir in cheese.

Makes 4 servings, about 1 1/2 cups each
Winter Squash Risotto