Wild Mushroom Risotto

Wild Mushroom Risotto

Recipe attribution and credit can be a tricky thing. The internet is like the wild west when it comes to this, ripe with ripped off recipes and people stealing other people’s ideas without giving credit. Several times I have stumbled across my own recipes copied word for word on other sites without attribution, and I definitely don’t like being on the recieving end. So I am always careful not to be on wrong side of this dilemma. That being said I often get good ideas that I try in my own recipes from other recipes and cookbooks and I feel that as long as it is only a part of the recipe and the recipe as a whole is mine that it is ok to get inspiration from others. Especially if that inspiration is acknowledged. This recipe is a prime example of this. I had been struggling at coming up with a truly killer mushroom risotto, and saw the idea of roasting the mushrooms in Jamie’s Italy by Jamie Oliver. He uses the technique in his Roasted Mushroom and Parsley Risotto and it really does add an extra depth of flavor. I combined this one idea with my own risotto technique with saffron and came up with a recipe that is different enough from his to call my own, but still owes a nod to his ingenuity. What do you think? When does a recipe become your own? Are there hard and fast rules or a formula? Serves 4 Ingredients 3 tablespoons olive oil 8 tablespoons butter 1 medium onion chopped fine 1/2 teaspoon saffron threads 2 cups arborio...
Butternut Squash Risotto

Butternut Squash Risotto

Butternut squash is one of my favorite fall/winter ingredients. When the season comes, I especially look forward to having two dishes: Butternut Squash Gnocchi with Butter and Sage and this Butternut Squash Risotto. Over the years I have experimented with different timings and methods of incorporating the squash into the risotto, and I found I like this method of roasting the squash, and adding it at the very end the best. The squash breaks up just enough to give it the perfect color and consistency. If you have some really good aged balsamic vinegar a sweet and tangy drizzle over the top just before serving complements the creaminess of the risotto quite well. Butternut Squash Risotto Recipe Prep time: 15 min | Cook time: 35 min | Total time: 50 min Serves 4 1 medium butternut squash, peeled and cut into 1 inch cubes 2 tablespoons extra-virgin olive oil plus plus some for brushing on a sheet pan 6 tablespoons unsalted butter 1 medium onion, finely chopped 2 cups arborio rice 1/2 cup white wine 4 cups vegetable stock 1/2 cup freshly grated Parmagiano-Reggiano cheese Preheat oven to 400° F. Place squash on a lightly oiled sheet pan, place in oven and roast, turning once, until golden and tender, about 30 minutes. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes. Add the wine to the...