for about 8 persons This dish was taught to me by Peppa. As we always have a Thanksgiving dinner in our home, I have added this “Italian touch” to our meal. Ingredients: for broth: chicken – various pcs (neck, wings, back) carrot celery onion parsely also, olive oil – about 1/4 c. arborio rice 2 – 2 1/2 c. squash (winter or butternut… or your choice) about 3 c. sausage or pork… (about 3/4 lb. or less) Parmesan cheese (to taste) peperoncino (tiny red chili pepper) Almost every good risotto needs a good chicken broth – here’s how we make a broth in Umbria: in about 2-3 qts. of water, cook chicken wings, neck, back (head, feet, too! …the farm people would not let anything go to waste – an old hen makes the best broth!) with a carrot, piece of celery, whole onion, lots of fresh parsley… pass broth in sieve when cooked. Sauté about 6 Umbrian sausages taken out of their casings in hot olive oil (covering the bottom of the saucepan) – substitute the sausages with pork if in U.S. (as Italian sausages there are of the southern Italy variety… and spicier).
Add small hot red pepper, diced butternut or winter squash… about 3 c. or more (depending on the crowd). Add Arborio rice… about 2 c. or 2-1/2 stirring constantly as you add ladles of boiling hot broth – as broth is absorbed, add more… til risotto is al dente – slightly chewy… do not overcook.
Serve with Parmesan cheese.
(Vegetarians: use a vegetable broth, eliminating chicken and adding a potato… eliminate meat from risotto and just use squash – add finely-chopped fresh sage at end.)