First, preheat your oven to 400 degrees F because you
need to roast the squash for about 30 minutes.
Take the squash and slice it in two laterally.
Scoop out the seeds, and rub it with a tablespoon
of olive oil. Put it on a roasting pan and put
it in the oven. It is done when the top turns
light brown and it is all soft and mushy.
can dice the shallot and clean the mushrooms.
Chances are, you'll want to take the stems off
the shiitakes because they can be a bit tough.
Then, slice the mushrooms.
In a pot, mix the
chicken stock and demi-glace, bring to a light
boil and leave it alone.
Now, in another
big pot, on medium heat, add 1 tablespoon of
butter and oil. When it is good and hot, throw
in your shallots. After a minute, throw in your
mushrooms and thyme and cook for another 2 minutes.
Then, add the rice, salt, and pepper, and stir
for 1 minute.
Next, add the wine
and continue to stir, until it is almost evaporated.
At that point, add enough boiling chicken stock
to cover the rice completely. Keep the heat
so that the liquid burbles briskly, but not
too vigorously. Stir every minute or so and
whenever the liquid drops
below the rice, add more stock. If you run out
of chicken stock, start using boiling water
instead. After about 15-20 minutes, the
risotto should be done.
To finish, add
another tablespoon of butter, and the cheese.
Serves two people who know that
the best things come after you wait for them.
Champagne - works every time!