Butternut Squash Risotto
"The roasted squash and aged cheese make this dish rich and works well with the mellowed tannins in an older Hillside Select," says Annette Shafer.
1 medium butternut squash (about 3 pounds)
1 small onion, chopped (about 1/2 cup)
4 ½ cups chicken stock
2 garlic cloves, minced
2 1/2 teaspoons minced, peeled fresh gingerroot
1 Tablespoon olive oil
1 cup Arborio rice OR farro grain
3/4 cup Shafer Chardonnay
3 Tablespoons chopped fresh chives
3/4 cup grated Parmesan or Aged Asiago
Preheat oven to 425°F.
Halve the squash lengthwise and discard seeds. Peel one half and cut into 1/2-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarsely.
In a saucepan, bring broth to a simmer and keep warm.
In another saucepan, cook onion, garlic, and gingerroot in olive oil over moderately low heat, stirring, until softened. Stir in rice (or farro) and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until about half of the broth (stock) has been added. Stir in diced and chopped squash and continue simmering and adding broth in the same manner until the rice is tender and creamy in appearance but still al dente, about 20 minutes. Stir in 1/2 cup of the grated cheese and 2 Tablespoons of chives.
Spoon risotto into shallow serving bowls and garnish with remaining cheese and chives.