Risotto with Leeks and Butternut Squash
Pair with Premier Cuvée Pinot Noir
Serves 4
4 tablespoons unsalted butter
1-1/2 cups thinly sliced leeks, white and pale green part only 1-1/2 cups diced (1/2-inch) peeled butternut or kabocha squash 6 cups homemade chicken broth (or a 50-50 mixture of canned broth and water)
1-1/2 cups Arborio rice
2 ounces prosciutto, minced
Salt and freshly ground black pepper
3 tablespoons grated Parmesan
1 tablespoon minced parsley
Melt 3 tablespoons butter in a large saucepan over moderate heat. Add leeks, stir to coat with butter, cover and cook until softened, about 5 minutes, stirring occasionally. Add squash and stir. Add ½ cup chicken broth, cover and adjust heat to maintain a gentle simmer. Cook until squash is just tender but not soft, 8 to 10 minutes.
Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling.
Add rice to pan with squash and cook over moderately high heat, stirring, until rice is hot. Begin adding the hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. It should take about 20 minutes for the rice to become al dente—firm to the tooth but with no hard core. The mixture should be creamy—neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water.
Stir in prosciutto; season with salt and pepper. Cover and let stand 3 minutes, then stir in remaining 1 tablespoon butter, the cheese and the parsley. Divide among warm bowls and serve immediately.
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