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1
For the butter: In a bowl, crush the roasted garlic with a spoon.
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2
Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
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3
For the butternut squash: In large skillet melt the butter over medium heat.
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4
Add the squash and season with salt.
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5
Cook for 6 minutes until golden on all sides.
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6
Add brown sugar and cook until the squash is caramelized and tender, but not mushy.
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7
Set aside and keep warm.
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8
For the risotto: Bring chicken stock to a boil over high heat.
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9
Reduce the heat to low and keep warm.
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10
Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned.
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11
Add the shallots, stirring until softened.
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12
Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
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13
Turn the heat to high and add the white wine, simmer until mostly absorbed.
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14
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice.
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15
Continue to add stock 1/2 cup at a time, stirring to release the starch.
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16
Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
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17
Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
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18
Gently fold in the squash.
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19
Serve immediately.
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20
5 pounds chicken bones, rinsed well
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21
20 cups cold water
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22
2 carrots, chopped
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23
2 onions, chopped
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24
2 stalks celery, cut into 2-inch pieces
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25
1 stalk leek, cleaned, sliced into 2-inch pieces
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26
3 sprigs fresh Italian parsley
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27
1 sprig fresh thyme
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28
2 bay leaves
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29
1/2 teaspoon whole black peppercorns
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30
3 cloves garlic, smashed
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31
Place the chicken bones in a stock pot and cover with the cold water.
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32
Bring to a boil, skimming the fat and foam from the surface of the stock.
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33
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic.
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34
Reduce the heat to medium-low and simmer for 2 hours.
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35
Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
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36
Preparation Time: 15 minutes
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37
Cooking Time: 2 hours
