Saffron Risotto with Butternut Squash (Serves 4 to 6)
INGREDIENTS
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1 butternut squash (2 pounds)
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2 tablespoons olive oil
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Kosher salt
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Freshly ground black pepper
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6 cups chicken stock, preferably homemade
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6 tablespoons (3/4 stick) unsalted butter
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2 ounces pancetta, diced
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1/2 cup minced shallots (2 large)
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1 1/2 cups Arborio rice (10 ounces)
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1/2 cup dry white wine
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1 teaspoon saffron threads
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1 cup freshly grated Parmesan cheese
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