Almost Barefoot Contessa: Butternut Squash Risotto

I cannot explain the logic behind my actions, but I found myself in Costco twice this past weekend.  I know I wanted to get kitty Frontline, but I can't remember what else.  And yes, there are still only 2 days in a weekend, so that means I went to Costco 2 days in a row.  Considering many of you shop at Costco, this may not be a big deal, but for me, Costco is about 90 minutes (now, since the Daniel K. Inouye highway was rededicated/realigned).  Costco used to be 2 hours+ from where I live so I suppose the euphoria of being closer to my favorite club store overrides being sensible.

And The Help was no help.  In fact, he contributed to the maladjusted thinking by saying he forgot to get "this and that" when we were less than 15 minutes out of Kona (the first time).  Then he said he welcomed the opportunity to drive his other car.  And within 24 hours of our first Costco trip, we were back on the road again, headed west.

We actually ended up spending way more $ on the 2nd trip, buying all the stuff we missed  on the 1st trip.  The Help got a dangerous stocking stuffer for D2 (HE can clean the tape residue off everything after she gets done with it. . .maybe I will get him a gallon of Goo Gone for Christmas).  We also stocked up on a ton of sausage (which I don't even think I like).  One thing we bought that we both agreed on was a tray of pre-cubed butternut squash.  I love butternut squash, and The Help likes the tray because its all cleaned and cut.

Roasted butternut squash is ono, and my favorite way to have it is in a risotto.  The recipe I use is adapted from the Barefoot Contessa's Saffron Risotto with Butternut Squash.  Shallots and pancetta are not always easy to find in Hilo, and I always have the Costco bag of bacon bits on hand in the fridge.  I love the aroma of saffron, but its an expensive ingredient, and I don't think most people stock it all the time either.  I will go out of my way to get some, but if you don't have it, rest assured the risotto is yummy without it too.

click on recipe title for printable recipe

Butternut Squash Risotto
(adapted from Barefoot Contessa)

     2 lbs butternut squash, peeled and cubed
     2 tbsp olive oil
     salt
     1/2 tsp pepper, divided
     3 cans chicken broth
     6 tbsp butter
     1/2 onion, chopped
     1/2 c cooked bacon bits
     1 1/2 c arborio rice
     1/2 c white wine
     1/2 tsp saffron threads (optional)
     1/2 c grated parmesan cheese

Preheat oven to 400 degrees.  Place butternut squash cubes in a foil-lined shallow pan.  Toss with olive oil, salt, and 1/4 tsp pepper.  Roast for 30 minutes, tossing midway through.  While squash is roasting, heat chicken broth in a medium saucepan.  In a 5 quart Dutch oven, melt butter.  Add onion and bacon bits.  Saute 7 minutes.  Add rice.  When grains are coated, add wine and cook for 2 minutes.  Add 2 full ladles of chicken broth and saffron threads (optional).  Stir.  When broth is absorbed, add chicken broth, 2 ladles at a time, stirring until chicken broth is absorbed.  Repeat until all broth is used.  Stir in roasted butternut squash chunks and parmesan cheese.  Serve immediately.
    

Mushroom Risotto with White Truffle Oil

Want something truly decadent?  Mushroom Risotto with White Truffle Oil is where its at!  Creamy, unrestrained and guilt-free (well, two out of three isn't too bad) . . . less than an hour away, if you have all the ingredients on hand.  I actually had white truffle oil because I tried to recreate a frisee salad which was served at the Mariposa Restaurant in Neiman-Marcus (Honolulu).  I was devastated when they removed the frisee salad from their menu, and I'm still working on my copycat recipe for the dressing.

Eryngii Mushroom

While any combination of mushroom varieties will do, Ali'i Oyster mushrooms are truly the king of fungi.  Ali'i Oyster might be a term specific to this particular vendor, but more familiar names of this mushroom to people outside of Hawaii might be Eryngii or King Oyster Mushroom.  I love the texture and the flavor.  Portobello mushrooms were my favorite mushrooms until I tasted eryngii.  Perhaps this might change after I get my hands on some prized matsutake, but until then, this will be my go-to shroom.  It also makes me feel good that I am contributing to the local economy, as these are grown right here on the Big Island and are readily available in Hilo. 

Saute mushrooms until they wilt.

Be sure rice is well-coated with olive oil.

A bamboo spoonula works great for gently stirring risotto.

click on recipe title for printable recipe

Mushroom Risotto with White Truffle Oil

     2 tbsp olive oil, divided

     2 tbsp butter

     2 tbsp minced onion

     2 tbsp minced parsley

     2 tbsp calvados

     2 tbsp water

     8 oz. mushrooms, cleaned and chopped into 1/2" 
          pieces

     1/2 tsp rock salt

     1 c arborio rice

     4 c  chicken stock, simmering

     1/4 c grated Parmesan cheese

     1/2 c cream

     salt and black pepper to taste

     white truffle oil (allow 1/8-1/4 tsp per serving bowl)

Heat 1 tbsp olive oil and butter in heavy 5-quart dutch oven.  Add onion and cook 5 minutes or until translucent.  Add parsley and mix well.  Add calvados and water.  Stir until alcohol evaporates.  Add mushrooms and salt. When mushrooms release liquid, remove mushrooms from pan and set aside.  Add remaining 1 tbsp olive oil.  Add rice and stir until completely coated with oil.  Add 1/2 c chicken stock to rice, stirring constantly until liquid is absorbed.  Repeat with remaining chicken stock until only 1/2 c remains.  Add mushrooms back to pan.  Add remaining chicken stock and stir until absorbed.  Add Parmesan cheese and cream, stirring gently until cheese is melted and cream is absorbed.  Add salt and pepper to taste. Garnish each serving bowl with a drizzle of white truffle oil.