Author Notes
This originally saw Emeril make this recipe with duck - but since my market doesn't carry duck, I improvised a bit and took the meat out of it... making it the perfect side dish recipe for the cooler days (and nights) of fall and winter. I first made this for my family at Thanksgiving years ago to the protest of my father - he didn't think it was traditional Thanksgiving fare. One taste and all the protests went away... and mysteriously, so did all the leftovers. —Jodi Hoatson
Ingredients
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2 cups
rice (I prefer Arborio)
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2 tablespoons
butter
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1/3 cup
chopped shallots or onion
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1 1/2 cups
butternut, buttercup or acorn squash
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4-5 cups
chicken stock
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1/2 cup
parmesan
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1 tablespoon
sage
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1 tablespoon
ground pepper
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1 teaspoon
salt
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2 tablespoons
olive oil
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1 cup
cream
Directions
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Place butter and shallots/onions in pan on medium heat to cook through onions. Season with a pinch of salt and add rice and stir until butter absorbed and rice is starting to brown. Add the chicken stock 1/2 cup at a time and stir until all the liquid is absorbed. (rice should be nearly cooked through) When completed with stock, add squash, sage and pepper. After it begins to bubble, add cream and bring to a bubble again. Add parmesan and stir. Add salt to taste.
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