|Chorizo, Leek & Butternut Risotto|
Grate some parmesan cheese to equal ~1c (I missed the farmers' market yesterday, and certainly would have found a suitable alternative for this ingredient had I gone...)
peel, cube and roast (375-degrees) for ~25-30 minutes: 3 to 4c butternut squash and 2-3 apples. Give a chunky mash when finished cooking. (Save some for soup, or pets, or...?)
start simmering 4-5c vegetable/chicken stock (I had 2c butternut water from a squash I previously steamed, and 2c homemade chicken stock)
squeeze chorizo from casing and sauté in a pat of butter, partially crumbling
while chorizo is cooking, chop 2-3 small leeks and 1 stalk celery
remove chorizo once mostly cooked; leave fat in pan, adding butter (or evoo) to achieve at least 2Tbsp fat
sauté chopped leeks and celery until soft*
add 2c rborio rice, stirring to coat evenly; increase heat to med-high (one of my can't-do-without non-local staples...)
add ¾-1c fruity wine (I didn't have any white on hand, so I used 1 part vermouth and 2 parts lemoncello! It was perfect! Nowhere near local, but perfect.)
slowly add 1c stock at a time, stirring gently to keep rice from scorching
when you have ~1c of stock to go, add 1-2c mashed squash/apple mixture, and cooked chorizo
remove from heat and add a generous handful of grated parmesan cheese
taste for seasoning
*could also add dried thyme, cayenne pepper, rosemary....
garnish with pomegranate seeds, or fresh thyme leaves, or extra parmesan....