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Natalie’s harvest risotto

December 2, 2010

Last night Natalie came over because her electricity was out, so we sat around the kitchen table with tea and her homemade biscotti. She stayed well into dinner and decided to make some risotto for me with the stuff I had in what I previously thought was my not-so-well stocked kitchen. This is what she came up with and I cannot say enough how delicious this was. It took a while; Doug and I didn’t eat until around 7pm. But it was so worth it!

Prep time 10 minutes/Cook time 1 hour.
1 cup brown sweet rice
5 cups water/5 bullion OR 5 cups chicken stock (or vegetable stock!)
2 Tbsp olive oil
2 Tbsp butter
1 oinion
1 sweet potato
3/4 cup roasted butternut squash
1 can (4-6 oz) mushrooms drained OR 1 cup fresh or dried porcini mushrooms
1/2 cup white wine
fresh parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 cup pistachios, roasted
1/4 cup grated Manchego or Locatelli cheese

In small sauce pan heat 5 cups of broth (water and bullion or chicken stock) to near boil.

In larger pot add oil and butter to medium heat. Chop onions and sweet potato and sautee until lightly softened (about 5 mins). Add rice to mixture and coat, stirring. Slowly add one cup of stock to mixture; stir continuously until mixture thickens. Repeat with all five cups (depending on what type of rice you use, this process could take up to an hour for rice to soften). Add mushrooms, squash, parsley, salt, pepper, wine and thyme. Let mixture thicken. When rice is tender and the stock has turned creamy, add pistachios and grated cheese as garnish.

Note: if rice is taking too long to soften, add a little extra water, cover and simmer for 20 minutes. Then, remove lid and stir continuously until mixture thickens.

This recipe courtesy of Natalie Stone

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