Ingredients: |
Ingredients: 2 C arborio rice
3 slices pancetta, cut in 1" sticks
1/2 lb sweet Italian sausage, casing removed, cut up
1 C leeks, white and pale green parts only, washed and chopped
1 T butter
1/2 C hearty red wine
1 - 1/2 lb butternut squash
5 - 6 C low-sodium chicken broth
1/2 C Parmeggiano Reggiano, shredded
5 T flatleaf parsley, minced
1/2 tsp fennel seed, crushed
hot sauce to taste
olive oil
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Directions: |
Directions:Wash the squash and prick it all over. Rub it with olive oil and roast in a 400º oven about an hour, 'til a fork penetrates easily to the center. Remove from heat and allow to cool. Remove skin, scoop out seeds and pulp and cut up in 3/4" chunks (which should be falling apart as you work). [Note: this can be done a day or two ahead. Refrigerate squash until needed.]
Place the broth in a saucepan and hold at a simmer.
Sauté the pancetta and sausage over medium heat until fairly well browned and crisp at the edges. Add the wine and, over high heat, stirring constantly, reduce to a syrup. Remove and reserve 2 tablespoons of the cooked meats. Add the leeks, reduce heat to medium, and sauté gently about five minutes, stirring occasionally, until the leeks are translucent. Add the rice, the fennel and 4 tablespoons of parsley and sauté a few minutes, stirring constantly, until the rice turns milky white.
Add two cups of the broth and, stirring constantly, cook the mixture for about 15 to 20 minutes at an active simmer, adding broth so as to keep it fairly soupy while it cooks. After 15 minutes, start tasting the rice for doneness. As the rice approaches completion, allow the mixture to get a little drier.
When the rice is cooked, add the squash (reserving a couple of spoonfuls for garnish), the cheese and the butter. Correct seasoning. Mix well and serve in a warmed bowl or individual serving dishes. Garnish with the reserved parsley, squash and cooked pancetta and sausage.
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