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Rice - Risotto With Squash And Pancetta Post by :poobah Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2317

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Rice - Risotto With Squash And Pancetta

In Alba, and throughout the region of Peidmont, a pumpkin-like squash called zucca is found on many fall menus.Butternut squash substitutes nicely here.

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups (1/2 inch pieces) peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temp
2 tablespoons grated Parmesan
Additional grated Parmesan

Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.

Heat oil in heavy large sauce pan over medium heat. Add pancetta; saute` 1 minute. Add 2 cups hot broth mixture.Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth, 1 cup at a time, until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.

Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve,passing additional Parmesan separately.

Serves 6 as a first course.
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Rice - Risotto With Escarole And Parmesan
5 1/2 cups chicken stock 3 cups escarole; lightly steamed 2 tablespoons butter 2 tablespoons oil 1/4 cup onion; finely chopped 1 1/2 cups Risotto or Arborio Rice 1/2 cup white wine 1/2 cup Parmesan cheese 1/4 cup butter 1/4 cup heavy cream Salt and pepper to taste Heat chicken stock over stove and keep at a simmer, maintaining a steady and constant heat. Boil water in another pan and put in escarole and Cook for 3 minutes until just wilted. Remove and run under cold water. Drain escarole and place on paper towels to completely drain