Risotto

Butternut Squash, Thyme and Bacon Risotto

{to serve 4 as a main dish, 6 as a side}

1 small butternut squash

3 slices bacon, cooked and chopped

8-10 Tbs butter

4-5 cups chicken stock

2 Tbs dry thyme

3 shallots, chopped

3 cloves garlic, chopped

1 cup arborio rice

1 cup freshly grated Parmesan cheese

salt and pepper

Ahead of time:

-cook bacon (reserving 2 Tbs of the grease for later), cool and roughly chop

-cut squash in half, remove seeds and roast at 350 degrees, cut-side down in a pan with 1 inch of water for 30 minutes (or until soft).  When cool enough to handle, cut into cubes.

-bring stock to a simmer in a small pan over medium-low heat, then reduce to low and cover with lid until needed.

To make the risotto:

 -Melt 4 tablespoons butter with reserved bacon grease in heavy large saucepan over medium-low heat. 

-Add shallots and sauté until tender and starting to brown, about 5 minutes.  Stir in garlic and thyme, and cook for another minute. 

-Add rice; stir and cook for a few minutes, until rice becomes translucent.  

-Add bacon, 4 Tbs butter and 1&1/2 cups hot broth; simmer until absorbed, stirring frequently. 

-Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 20-30 minutes.

-When rice is no longer hard in the center (take a bite!), add the squash.

 -Stir in cheese. Season risotto with salt and plenty of freshly ground pepper. Transfer to bowl and serve.