Butternut Squash Risotto with Pancetta..

Cooking Instructions

METHOD:

Preheat oven to 350°F. Lay the pecans out on a baking sheet, and bake in the oven for 5 minutes. Let cool, then finely chop. In a bowl, fold the pecans in to the mascarpone, and set aside.

Heat the oil in a skillet over medium-low heat. Add the pancetta and slowly cook until it is well caramelized. Add the squash and continue to cook until the squash has softened. Cook the Brussels sprouts in salted boiling water for 1 minute. Remove from the water and add to the pan with the pancetta and squash. Season with salt and pepper. Set ragout aside in a warm spot.

Heat 2 Tablespoons butter in a saucepot. Add the onions to sweat. Add the rice and mix thoroughly. Pour in the wine, and cook, stirring frequently, until the liquid has been absorbed. Add a third of the stock and cook in the same manner. Add the remaining two-thirds stock in 2 batches. Cook until the rice is al dente and most of the liquid is absorbed. Add the mascarpone and ragout. Fold in the remaining 1 Tablespoon butter as well as the cheese, and season with salt and pepper.

Round Out the Meal:

With mixed green salad.

Kid Friendly:

Omit the wine.

Beverage Pairing:

A French Tavel Rose.