Fall Risotto

Ingredients

• 1 Shallot
• 6 oz Butternut Squash, Cubed
• 3 oz Kale
• 3 Thyme Sprigs
• ¾ cup Arborio Rice
• 3 fl. oz. White Cooking Wine
• 2 oz Grated Parmesan Cheese
• ⅞ oz Butter
• ½ oz Walnut Halves
• Olive Oil
• Salt Pepper
• Stem kale and coarsely chop. Stem and coarsely
• chop thyme.

Instructions

1. 1

   Cook Within: Natural starches on surface of Arborio rice are released during cooking to give risotto its signature creamy texture. Stirring often as it cooks helps release Using hot water to make risotto helps it cook more efficiently because you aren’t waiting for water to return to a simmer.

2. 2

   Peel and halve shallot. Cut into ¼” slices. Place: shallot slices and butternut squash onto prepared and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast until golden brown and tender, 18-22 minutes. Remove from oven and set aside. While vegetables roast, prepare ingredients.

3. 3

   Add the Kale: Once risotto is tender, add kale and ¼ cup water. Cook, stirring, until kale is tender, 3-4 minutes. Total water added should be about 3 cups.

4. 4

   Prepare the Ingredients: Stem kale and coarsely chop. Stem and coarsely

5. 5

   Finish the Risotto: Add Parmesan cheese, thyme, and butter to risotto. Stir to combine, and season with a pinch of salt and pepper to taste. Begin the Risotto Place another medium pot over medium heat. Add 2 tsp. olive oil and Arborio rice to hot pot and and toast 1 minute, stirring constantly. Add white cooking wine and cook until completely absorbed, 1-2 minutes. Add 1 cup hot water from boiling pot and a pinch of salt and pepper. Cook, stirring constantly, until water has been absorbed. Continue adding water in ½ cup increments, stirring constantly, until consistency is creamy and rice is tender, 23-25

6. 6

   Plate the Dish: Spoon risotto into a bowl and top with butternut squash and shallot slices. Sprinkle with walnut halves and serve. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Burners and pots, like snowflakes, are all different, which can affect cooking time. Periodically taste a few grains of risotto during cooking to • You can shortcut many things in life, but not risotto. Let rice absorb each addition of water before adding more.

7. 7

   Stir constantly to develop its: creamy consistency. • Risotto thickens as it cools. If needed, add 1-2 Tbsp. warm water to return it to correct consistency just before serving. the recipe before you start–we promise it will be time • Bring 4 cups of water to a boil

8. 8

   Add the Kale