First, start baking your squash. Cut the motha' in half, coat with olive oil and put face down in shallow pan and bake at about 375 degrees Fahrenheight for about 30-40 minutes depending on the size, until just barely sinks in when pressed on top. Other method is to bake in shallow pan with water at same temperature. One will be creamier one will be more roastier.*
Next, gather ingredients for risotto. I used about 1 cup of Arborio rice. Start a pot of vegetable stock, about 3 cups. Then, find a bottle of crap white wine, perhaps an old bottle that's sitting in the door of your fridge, 2/3 gone but you have no plans to ever drink the remaining 1/3. Or, go to Trader Joes and buy the $3 Chardonnay. But, you need at least 1/4 bottle for this. Then, gather some vegetables: a leek, some mushrooms, garlics. Slice the leeks and mushrooms, use garlic press on the garlics. Have a bottle of olive oil and some salt and pepper. Lastly, get some hard cheese, such as parmesan, pecorino, reggiano, whatevs. Microplane a bowlful of it or shred it finely; the more the merrier. If you're vegan at the moment, use more olive oil.
Okay, now on to the fun part. Take a huge sautee pan and pour some olive oil in it, and be liberal about it. Cook the mushrooms, leek, and garlic until just barely done. Then, add in the uncooked rice and toss about to fully coat it in oil. Sautee until the rice turns this nice sort of faint yellowed color, but not brown. If it's brown you've gone too far; too much, too soon. As soon as you see the faint, barely yellowing of the rice, add enough wine to make everything float. Stir. Continue stirring on a fairly regular basis. Once the liquid has been absorbed, add more wine, same as before. Stir. Now, after this wine has become absorbed, switch to the broth and use the vegetable broth and add single ladles of broth at a time, stirring more or less continuously until the liquid is absorbed and then adding another ladle until you're down to about 1/2 cup of liquid.
Here's the hard part. Take the squash out of the oven. Scoop the squash out of the shell in large chunks. Try not to over cook the squash, or you'll only get squash cream and no squash chunks. So you scoop it out, put it in another bowl. Then, in a side sautee pan heat it up real hot, coat it in olive oil and toss the squash in there and sizzle them so that the outsides get this nice effect going for it. Then, you can take that and toss it into the rissoto. You can honestly skip this part if you want and don't care about the crunchy squash-skins. It might not even turn out and be a wasted effort.
Now, take the squash and add it to the risotto carefully so as not to mash it up as you stir. Add the remaining liquid, simmer until absorbed. Mix half of the cheese into the risotto and half as topping. Sprinkle with fresh ground pepper. Serve piping hot.
First, start baking your squash. Cut the motha' in half, coat with olive oil and put face down in shallow pan and bake at about 375 degrees Fahrenheight for about 30-40 minutes depending on the size, until just barely sinks in when pressed on top. Other method is to bake in shallow pan with water at same temperature. One will be creamier one will be more roastier.*
Next, gather ingredients for risotto. I used about 1 cup of Arborio rice. Start a pot of vegetable stock, about 3 cups. Then, find a bottle of crap white wine, perhaps an old bottle that's sitting in the door of your fridge, 2/3 gone but you have no plans to ever drink the remaining 1/3. Or, go to Trader Joes and buy the $3 Chardonnay. But, you need at least 1/4 bottle for this. Then, gather some vegetables: a leek, some mushrooms, garlics. Slice the leeks and mushrooms, use garlic press on the garlics. Have a bottle of olive oil and some salt and pepper. Lastly, get some hard cheese, such as parmesan, pecorino, reggiano, whatevs. Microplane a bowlful of it or shred it finely; the more the merrier. If you're vegan at the moment, use more olive oil.
Okay, now on to the fun part. Take a huge sautee pan and pour some olive oil in it, and be liberal about it. Cook the mushrooms, leek, and garlic until just barely done. Then, add in the uncooked rice and toss about to fully coat it in oil. Sautee until the rice turns this nice sort of faint yellowed color, but not brown. If it's brown you've gone too far; too much, too soon. As soon as you see the faint, barely yellowing of the rice, add enough wine to make everything float. Stir. Continue stirring on a fairly regular basis. Once the liquid has been absorbed, add more wine, same as before. Stir. Now, after this wine has become absorbed, switch to the broth and use the vegetable broth and add single ladles of broth at a time, stirring more or less continuously until the liquid is absorbed and then adding another ladle until you're down to about 1/2 cup of liquid.
Here's the hard part. Take the squash out of the oven. Scoop the squash out of the shell in large chunks. Try not to over cook the squash, or you'll only get squash cream and no squash chunks. So you scoop it out, put it in another bowl. Then, in a side sautee pan heat it up real hot, coat it in olive oil and toss the squash in there and sizzle them so that the outsides get this nice effect going for it. Then, you can take that and toss it into the rissoto. You can honestly skip this part if you want and don't care about the crunchy squash-skins. It might not even turn out and be a wasted effort.
Now, take the squash and add it to the risotto carefully so as not to mash it up as you stir. Add the remaining liquid, simmer until absorbed. Mix half of the cheese into the risotto and half as topping. Sprinkle with fresh ground pepper. Serve piping hot.
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