Baking with Basil

In my attempt to become a better baker/cook, I started taking technique classes at Williams-Sonoma a few weeks back.  I called around to a few places looking for cooking classes but there weren’t many offered and I didn’t want to spend a fortune on them at the time.  These classes are the next best thing…..and they are FREE!!  The first class I went to was called Bistro Suppers.  You can imagine my excitement when I found out we were sampling homemade french fries and butternut squash risotto.  I was a very happy girl!! 

Up until about a year ago, I was very timid to make risotto.  Everyone says how hard it is to make.  So I would order it at restaurants when I could but never made it at home.  Eventually I thought, enough is enough.  This can’t be that hard to make……and it’s not!!  All you need is patience and about an hour in the kitchen.  Once you learn the basics of the dish, you are good to go!  With the cold months coming up, I’m sure I’ll be making some form of risotto again soon.

To keep the dish more on the healthy side, I modified the amount of some of the ingredients.  I’m going to post what I used, but the Williams-Sonoma link will take you to the actual recipe.

Butternut Squash Risotto

Recipe from Williams-Sonoma

1 1/2 tbsp unsalted butter

2 tsp dried sage (Only thing I had available)

2 cups water

3 cups vegetable stock

2 cups butternut squash puree

2 tsp olive oil

2/3 cup caramelized onions

1 1/2 cups Arborio rice

1 tsp minced fresh rosemary

1 cup dry white wine

1/2 cup grated fresh Parmesan cheese

salt and coarse ground black pepper, to taste

In a large saucepan over medium-high heat, whisk together the water, stock, and squash puree.  Bring to simmer 8-10 minutes.  Maintain over low-heat.

In a small pan over low heat, melt butter and 1 tsp sage.

In a large saucepan over medium-high heat, warm 2 tsp olive oil.  Add onions; saute for about 5-7  minutes or until caramelized.  Add rice and cook for 1 minute; stirring constantly to make sure rice doesn’t burn.  Stir in wine; cook for 2 minutes or until wine has been absorbed.  ( take a quick break for a sip of said wine from your glass  :)  )   Stir in remaining 1 tsp sage and the rosemary.

Add broth mixture, 2 ladlefuls.  Stir in to rice mixture until broth has been absorbed. Stir frequently.  Add another 2 ladles of broth and repeat.  Do this until rice is soft (about 20-30 minutes).  Stir in cheese, butter mixture, salt and pepper.  Serve immediately and enjoy.