Risotto has always been one of those recipes that frightens me. I always wonder will I be successful in making the risotto or will it just be a waste of time? While looking back through the recipes in this cookbook, I received my fruit and vegetable delivery from Imperfect Foods and got a butternut squash. Immediately I remembered seeing this recipe and decided to try making risotto for the first time.
All of the ingredients were easy to find except the Arborio rice. At my local Harris Teeter they only had long grain rice. I was able to find the Arborio at Whole Foods. I read the recipe through about ten times to make sure I understood all of the steps. As always I started by completing the mis en place, then I began cooking.
The process wasn’t difficult but you cannot stop stirring once you add the rice to the pan or it will stick. I did find that the rice soaked up my liquid fast and when I had used the 28 oz. of beef stock the recipe recommended the risotto wasn’t completely done. So I added an additional 4 oz. of beef stock and finished cooking it.
I was so happy with the results. The dish was velvety and creamy. The butternut squash risotto was worth the effort and I will make it again soon.