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Risotto with Butternut Squash and Shiitake Mushrooms

Rod & BenThis is one of the recipes that has been provided by Rod and Ben, the authors of Eat Dangerously. They have their own website with many more recipes and details of their book and how to purchase it. I must say their philosophy struck a chord with me, "Being healthy pays off when you’re old while eating delicious food pays off RIGHT NOW."

There is a comment to go with each recipe and I have chosen to re-print hose comments as I found them entertaining which suggests their book would be worth a read.

This is what they had to say on this recipe:

"It's well known that your date(s) will pursue that which they can't have. Now, withholding food altogether won't work to achieve your goal of seduction. Instead, cook creatively. What you do is tease your date, inferring what may come for dessert. Take the squash and oil it up! Make it slippery! Then, put it away. Then, show it to your date again, and scoop out the seeds, slowly, then hide it. Next, take the mushrooms, and gently flick the stems and put them aside as if nothing happened. Then rub the squash with oil, nonchalantly and take a break, like have a cocktail or something. Stop and go. Stop and go! That's the name of the game!".


1 medium sized butternut squash
10 fresh shiitake mushrooms
1 cup of arborio rice
1/2 cup of dry white wine
2 cups of good organic chicken stock
2 tablespoons of butter
2 tablespoons of olive oil
1/4 cup of grated parmigiano reggiano
1 teaspoon of fresh thyme
1 tablespoon of demi-glace
1 diced shallot
Salt and freshly ground pepper


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.

Meanwhile, you 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.

Eat DangerouslyServes two people who know that the best things come after you wait for them.

Champagne - works every time!

Serves 6

Rod & Ben