Winter Squash Risotto

With a huge Galeux d'Eysines squash to cook up, I decided to use part of it to make a risotto. This dish is fairly simple, despite the time consuming demand of constant stirring.

Well, this is the photo I have.
But the risotto tastes really good!

Ingredients
1/3 Galeux d'Eysines--seeded and stringy pulp set aside; divide into 2 pieces (or 1 whole Kabocha, Acorn, or Buttercup squash)
4 Shallots
Red pepper flakes (not a lot)
2 medium cloves garlic
fresh ground nutmeg
Salt & pepper to taste
Olive oil
butter
2 cups Arborio rice
Pot full of squash stock (directions below)
Parmigiano-Reggiano
Fresh parsley leaves, finely chopped

Roasting Squash
1. Coat one piece of the squash (with skin on) with olive oil, salt, pepper, and nutmeg.  Roast one cut side down in a 375 degree oven until soft when stuck with a knife. Remove from oven. Spoon out flesh from skin. Toss the skin. Mash the squash into a puree. Add a bit of olive oil. Set aside. (Once the oven is off you can put your pumpkin seeds in and let them slow-roast.)


2. With the other piece of squash, peel the squash and cut into bite size pieces. In olive oil, butter, and a bit of white wine saute the pieces of squash. Set aside when cooked--some pieces will begin to turn to puree, but you want most of them to remain as pieces.


Make the Squash Stock
Separate squash seeds for roasting. Put remaining stringy pulp and any nonwarty squash skin (from the peeled piece--I used the skin because the Galeux has thin, orange skin. I might reconsider if using a tougher skinned squashed) into a large pot.  Fill with water and boil for 10 minutes. Strain and return liquid to the pot. Reserve.

Making Risotto
Reheat squash stock to a soft simmer. In a large pot (Le Creuset is perfect), saute shallots with salt and red pepper flakes in olive oil with a pat of butter. When just starting to change colors add garlic. Stir to coat. Add rice and stir to coat. Keep stirring until the rice becomes almost translucent. Add pumpkin puree. Stir to integrate. Add a ladle full of stock. Keep stirring until it is absorbed. Repeat process until the rice is just cooked. (This will take some time.) Add sauteed squash pieces and stir to incorporate. Add Parmigiano-Reggiano. Adjust seasoning (don't forget the nutmeg). Add parsley. Serve immediately. (Or put in a warm--200 degree--oven until ready to serve)

Pairing Suggestions: I still love Riesling with winter squash! A nice Mosel or Nahe would go wonderfully with this dish. I suggest a drier Riesling though, so go for a Kabinett level wine, or a trocken or halftrocken. Alternatively, you could opt for a red from Bordeaux if you don't want a white wine.