As a humble member of the Barefoot Bloggers I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this illustrious group. We're an [extra]ordinary group of cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! Plus I get to meet so many more new people. This time around the recipe was chosen by Rachel of Rachel Likes to Cook . It can be found in Barefoot Contessa Family Style on page 86.Tidbit: Her gourmet shop that she ran in the Hamptons for 20 years was named for the Humphrey Bogart/Ava Gardner film "The Barefoot Contessa". She sold the store and invested her own money in a cookbook, never expecting it to take off as it has. Now approaching 60, she has five cookbooks, a top-rated show on the Food Network, and a line of prepared foods.
In case I didn't already mention it previously my daughter is going to university here in town once again. This is nice for me because then L'il Burnt Toast and I can collaberate on meals and experiment endlessly...if she is home of course....thatis one very social girl. Plus it is just plain nice to have her home!!!!! We invited her boyfriend over for dinner and a movie and this dish is what she suggested when she found out I was preparing it for the BB's. We served it with my infamous Grilled Lamb Chops which stood its ground with this flavourful dish, Steamed Asparagus...plus a salad with baby greens and goat cheese rounds....recipe coming another time...if my camera issues are resolved.
This risotto is delicious and was a big hit with the perfect amount of creaminess. Thanks go out to the BB for bringing this one to my attention!!!!Leave it to Ina to make the perfect risotto!!!
The Barefoot Bloggers have made 35,136 Friday dinners for Jeffrey .
**Saffron Risotto with Butternut Squash**
1 butternut squash (2 pounds)
2 T olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 T (3/4 stick) unsalted butter
2 ounces pancetta, diced (sorry but I omitted this)
1/2 cup minced shallots (2 large)
1- 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 tsp saffron threads
1 cup freshly grated Parmesan
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Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
2 T olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 T (3/4 stick) unsalted butter
2 ounces pancetta, diced (sorry but I omitted this)
1/2 cup minced shallots (2 large)
1- 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 tsp saffron threads
1 cup freshly grated Parmesan
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Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Serves 4 - 6
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Just a gentle nudge to get your dish into our World Food Day Event by the deadline next week .....October 16th. Send your submissions to event.wfd@gmail.com ...that is.... event(dot)wfd(at)gmail(dot)com .We are attempting to bring the world a little closer together by raising awareness of the problem of world hunger... even in our own neighbourhoods. The blogging community spans the globe so we would like you to submit a recipe which represents your country that would feed at least 6 people. You can send something that is a family favourite or a regional favourite that uses local and perhaps seasonal ingredients.
We would like to thank everyone who has submitted an entry so far from the bottom of our hearts!!!!! We are overwhelmed by all of the kind words and response from each and every one of you. Anything we can do to raise awareness for this very important issue the better!!!!!!!!!!!!
We have enough dishes so far when lined up back to back to feed everyone on my street ...the goal is to feed everyone in the city, perhaps the country and then to reach our final goal....a conga line of international dishes to feed the world!!!!
