ANOTHER DINNER TALE

It's 6:30 a.m. She's barely awake, pouring her first cup of coffee.

He says: Have you thought about dinner?

She says: Already? No. (She really has, because that's what she does, but wants to hear what he's up to.) Why?

He says: How do you feel about risotto? (This has nothing to do with how she feels, although she loves risotto too.) The game starts at 4:00 and if it's an exciting one... (She's no longer listening but thinking he wants her to cook [no pizza] something he can eat while watching tv.)

She says: Dinner in 5. Come and grab your bowl.

He says: No, I'd rather sit and talk with you! (collective aww...)

And so goes this story. The risotto was good too!

You'll find a meatless version of this recipe, along with other tempting risotto recipes, in my book, Cooking by Heart (Chapter 6, Feeling Grateful). Please keep it in mind for holiday gifting! You can order it on the home page of my blog or on Amazon.

RISOTTO WITH ROASTED ACORN SQUASH

4-5 cups chicken broth or stock

3 tablespoons unsalted butter

2 links mild Italian pork sausage, casing removed

1 medium onion, small dice

1 cup risotto rice

3/4 cup dry white wine

3/4 cup roasted squash (see below)

1/2 cup grated Parmigiano-Reggiano plus more for garnish

5 or 6 large bail leaves, thinly sliced

Salt and pepper

Heat the broth to a simmer in a saucepan; keep warm.

Heat 2 tablespoons butter on low in a Dutch oven. Add the sausage and cook until no longer pink. Pulse the sausage in a food processor until evenly ground, but not to a paste. Transfer back to the pot, along with the onion and a pinch of salt. Cook 5-6 minutes until the onion has softened but not browned. Add the rice and stir a minute until the grains are evenly coated with the cooking fat. Raise the heat to medium and deglaze the pot with the wine. Cook, stirring constantly, until almost all the wine has evaporated. Stir in the squash. Add the simmering broth, a ladle at a time, stirring constantly after each addition, until most of the liquid is absorbed into the rice before adding more, about 20 minutes. Start tasting after 15 minutes. It’s done when the grains are tender but still al dente at the core. Remove the pot from the heat. Add the remaining tablespoon of butter, along with cheese, and season with salt and pepper.  Stir and cover the pot. Let it rest for 1 minute before serving. Garnish with additional cheese and basil. Serves 4.

ROASTED ACORN SQUASH

1 large acorn squash (or other variety winter squash, but not too sweet for this recipe)

Heat oven to 400 degrees. Cut the squash in half top to bottom, then scoop out and discard the seeds. Place the two halves, cut-sides down, on a parchment lined baking sheet. Roast about 1 hour or until the flesh is soft. When cool enough to handle, scoop out the squash and refrigerate until needed. Roasted squash can also be frozen for future use.

Note: The texture of the finished dish should be all'onda in Italian, meaning smooth and creamy yet slightly fluid. Stirring the rice frequently while cooking helps release starch from the grains, absorbing moisture from the broth, to make a sauce, not too thick and not to soupy. Adding the broth a little at a time allows you to control the outcome!