MUSHROOM, CHESTNUT & ROASTED SQUASH RISOTTO with golden-honey-skin chicken
Risotto is elegant yet casual but can take a while to make, so this recipe can be mostly made in advance. It’s fine as a main on its own, but Golden-Honey-Skin Chicken (page 226) ups the decadence.
1 small butternut or acorn squash, peeled, cut into about 1-inch (2.5-cm) cubes, about 2 cups (500 mL)
4 tbsp (60 mL) olive oil, divided
⁄ tsp (2 mL) sea salt, divided
⁄ tsp (2 mL) pepper, divided
4 ⁄ cups (1.125 L) chicken stock
2 shallots, finely chopped
2 cups (500 mL) coarsely chopped mixed meaty mushrooms, cremini, oyster, king oyster, shiitake
1 ⁄ cups (375 mL) arborio rice
⁄ cup (60 mL) medium-dry sherry
1 pkg (100 g) prepared or ready-to-eat chestnuts, coarsely chopped, about
⁄ cup (125 mL)
2 tbsp (30 mL) cold butter
A few sprigs of herbs for garnishing: chives, thyme, rosemary, parsley (optional)
1 Pre-heat oven to 375 F (190 C).
Into a large bowl, toss the cubed squash with 1 tbsp (15 mL) of the oil, and ⁄ tsp (1 mL) each of salt and pepper. Transfer to a roasting or sheet pan, and pop into the oven for about 25 minutes or until easily pierced with a knife. (If making risotto in advance, squash should be roasted just before serving.)
3 Add the stock to a small saucepan over medium-low heat and bring up to a very gentle simmer. Set a ladle in the pot and leave it there, you’ll be going back and forth to it.
4 Into a medium saucepan over medium-low heat, add remaining 3 tbsp (45 mL) of oil, shallots and mushrooms. Stirring o en, cook until mushrooms have wilted and reduced in size, about 10 minutes.
5 Add the rice, stir and cook for about 10 minutes or until rice is beginning to colour or blister—you should hear a distinctive crackle from the rice.
6 Add the sherry, stir, and allow alcohol to steam off, about 15 seconds.
7 Add the first ladle of warm chicken stock; stir and keep on stirring until the liquid has been absorbed. Add the next ladle and continue with this process until almost all the liquid has been absorbed and the rice is still very al dente, about 15 to 20 minutes. Put the lid on, remove from heat, and set aside to complete just before serving. (Recipe can be prepared to this point up to a day in advance. Store in the fridge in the lidded pot.)
8 When ready to serve, bring the heat back up to medium-low under the risotto and stock pots. Add the chestnuts and more stock to risotto; stir gently until absorbed and heated through.
9 Taste for doneness. If the rice is so and creamy, add the butter and squash and gently fold in. If not, keep cooking, stirring and adding as much stock as will be absorbed.
10 Taste for salt; if need be, add the remaining ⁄ tsp (1 mL) salt and pepper.
11 To serve, place a generous portion of risotto onto each plate and, if desired, garnish with a few sprigs or pinches of your favourite herb. If serving with the Golden-Honey-Skin Chicken, top with a chicken thigh, and drizzle with a couple of spoonfuls of the pan drippings.
Serves 6, makes 6 to 6 ⁄ cups (1.5 to 1.625 L) risotto
OYSTER MUSHROOMS ARE SO TENDER NO KNIFE IS REQUIRED; TEAR THEM INTO PIECES FROM THE CAP ALL THE WAY TO THE BASE OF THEIR EDIBLE STEMS.