Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup minced shallots
  • 1 teaspoon salt, divided
  • 2 cups Canaroli rice
  • 1/2 cup dry white wine
  • 1 cup butternut squash puree, recipe follows
  • 4 to 6 cups rich chicken stock, hot
  • 1/2 cup grated Parmigiano-Reggiano, plus more for garnishing
  • Freshly ground black pepper
Wild mushrooms:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound fresh wild mushrooms, trimmed of stems and sliced if necessary
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs rosemary, finely chopped
  • Salt and freshly ground black pepper
Butternut Squash Puree:
  • 1 large butternut squash (about 2 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon thyme honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 sprigs thyme
  • 4 sprigs rosemary

Directions

Wild mushrooms:

Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.

For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.

Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.

Butternut Squash Puree:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Rub the cut side of both squash halves with the olive oil and honey. Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash. Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour. Set aside to cool. Remove the herb sprigs and discard. Scoop the squash out of the shell and puree in the food processor. Add a little extra salt, pepper or honey, to taste.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Lobster Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Creamy Gorgonzola and Portobello Mushroom Risotto

Recipe courtesy of Nadia G

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Potato Risotto with Pan-Grilled Lamb Sausages

Recipe courtesy of Chuck Hughes

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here