Bottega - Michael Chiarello [48]
½ cup finely chopped yellow onion
½ cup finely diced peeled carrot
¼ cup thinly sliced scallions, white part only
1 tablespoon minced garlic
Sea salt, preferably gray salt
Freshly ground black pepper
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
3 thick slices apple-smoked bacon, finely chopped
2 cups dry red wine
2 ½ cups peeled fresh tomatoes, milled or puréed in a blender until smooth (see Chef’s Note)
2 cups squab stock or Roasted Chicken Stock, or store-bought low-salt chicken broth
1 bay leaf
¼ cup minced fresh flat-leaf parsley
¼ cup unsalted butter at room temperature
ROASTED SQUASH
2 cups 1-inch cubes butternut squash (from a 4-pound squash)
½ cup (1 stick) unsalted butter
2 tablespoons finely shredded fresh sage, or 2 tablespoons minced garlic
¼ cup balsamic vinegar
2 tablespoons brown sugar
Sea salt, preferably gray salt
Freshly ground black pepper
RISOTTO
About 6 cups squab stock, Roasted Chicken Stock, mushroom stock, or Vegetable Stock
3 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 cups Arborio rice
1 tablespoon minced garlic
1 cup dry white wine
1 tablespoon finely shredded fresh sage
3 cups shredded fontina cheese (not packed)
About ¼ cup freshly grated Parmesan cheese
3 tablespoons minced fresh flat-leaf parsley for garnish
FOR THE SQUAB RAGÙ: Using a chef’s knife, finely chop the squab livers and set aside. In a small bowl, soak the dried mushrooms in the warm water for 30 minutes. Lift the porcini out of the liquid with a slotted spoon and chop finely. Strain the soaking liquid through a fine-mesh sieve to catch any grit. Reserve the porcini and liquid separately.
Heat a large, heavy saucepan over medium heat, add the butter and olive oil, and heat until the butter foams. Add the onion, carrot, scallions, and garlic. Season with salt and pepper and cook the vegetables, stirring frequently, until soft, about 12 minutes. Add the thyme and rosemary and sauté for about 1 minute.
Add the chopped porcini mushrooms and chopped squab livers and sauté until livers are cooked through, about 3 minutes. Add the bacon and the ground squab, season with salt and pepper, and cook over medium heat, stirring occasionally to break up large clumps and to scrape the meat from the bottom of the pan, until it’s cooked through, about 10 minutes. Add the wine and cook for 1 minute, stirring to scrape up the browned bits from the bottom of the pan. Add the reserved porcini liquid, stir to combine, and cook to reduce until the pan is almost dry. Add the tomatoes and bring to a simmer. Add the stock and bay leaf and simmer, uncovered, for about 30 minutes. Just before serving, stir in the parsley and butter.
FOR THE SQUASH: Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Put the squash chunks into a large heatproof bowl.
Heat a large sauté pan or skillet over medium-high heat and add the butter. When it begins to brown, add the sage (or the garlic, one or the other but not both), followed by the vinegar and brown sugar. Stand back, as the mixture may spatter. Season with salt and pepper and simmer for 1 to 2 minutes, stirring gently to dissolve the sugar. Pour the mixture over the squash and toss well.
Arrange the squash on the prepared sheet, cover with aluminum foil, and bake until very tender and caramelized, about 40 minutes. Remove the foil and increase the oven temperature to 425°F for 5 minutes to caramelize the squash further. Remove from the oven and baste the squash with the liquid on the sheet. Let cool briefly, then purée in a food processor until creamy.
FOR THE RISOTTO: In a medium saucepan, bring the stock to a boil over high heat. Reduce the heat to low and keep the stock at the barest simmer while you make the risotto.
Heat a large sauté pan or heavy medium saucepan over medium heat, add the olive oil, and cook the onion until soft, about 10 minutes. Add the rice and the minced garlic and cook, stirring frequently, until the rice is pearly white with a translucent outer layer. Add the wine and cook, stirring,