I found goat butter in Great Barrington at Guido's Fresh Marketplace- it's the best. They have organic produce, hot spiced cider when you walk in the door, great quality meats for the Man, a natural cosmetics section, organic produce, spiced cider, my favorite olive oil, organic... I'm repeating myself. And I digress.
Butter. After not eating any butter for a few years I have developed very sensitive tastebuds. I used to think of butter as a neutral flavor, but now can taste it from a mile away. And it's strong! I've accidentally eaten the standard variety (made from cow's milk) a few times, which is how I know I have butter radar. Goat butter is similar in flavor- perhaps a touch stronger, but the Man says he can barely tell the difference. So since I now have access to Anne-friendly butter, I've decided to use it! By making risotto.
There's something very meditative about making risotto- the methodical addition of broth little by little, the constant stirring, watching your crunchy rice turn into a beautiful creamy pot of goodness under your watchful eye... And when it's done, you better eat it up! The risotto doesn't wait for you. You wait for the risotto.
Of course even my well developed, butter-sensitive tastebuds would have a hard time isolating the flavor of butter when combined with all of the other elements in this recipe. But the butter adds a certain- well, butteriness, that olive oil lacks in certain circumstances. And thus my re-entry into the world of risotto was a delicious success! I hope you enjoy!
BUTTERNUT SQUASH RISOTTO
- 2 cups butternut squash, cut into 1/2-3/4 inch cubes
- 2 teaspoons maple syrup
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 tablespoon goat butter (or Earth Balance for those vegans out there)
- a yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1 cup dry rosé wine
- 1 quart vegetable broth
- 1/4 cup pine nuts, toasted
- Pecorino cheese, grated (if desired)
Preheat your oven to 425 degrees and line a baking sheet with parchment. Combine butternut squash, maple syrup and 2 tablespoons olive oil in a bowl and toss. Spread on your lined baking sheet and season with salt and pepper. Roast for 30-45 minutes until the squash is soft and caramelized.
Meanwhile add the butter to a medium sized saucepan over medium-high heat. Add the onion and garlic, and sauté until transparent (5-10 minutes). Add the rice and stir to coat the grains in the butter. Season with a good pinch of salt and grinds of black pepper, and stir. Add the wine and allow it to simmer and evaporate.
Ladle the vegetable broth onto the rice 1/2 cup at a time, allowing the last ladle to evaporate before adding the next. Stir constantly throughout the ladling and evaporation process. When the rice is tender and all 4 cups of broth have been added, transfer the roasted squash to the rice and stir to combine. Sprinkle the pine nuts on top, as well as a bit of cheese if desired. Serve immediately.