Well, I hope that intro had a lasting cheer to it. Because that's as about as chipper as this post is going to get from here on out.
Everything else I can more or less manage.Yet being in the kitchen, every dish feels like I ought to be sharing it. Or it turns out enough to feed an army. Freeze it, you say? Ha. Welcome to single gal fridge, complete with the tiniest lil' freezie box you've ever seen. I don't even think my American ice trays would fit! Sound bitter? About those obviously cooking-free married men who invented my little fridge, you bet.
Cooking off the cuff always feeds more than it intends. You add some of this, some off that, and then of course you have to add some of that other stuff to balance it all out. Before you know it, you haven't even got enough tupperware to contain it all!
And, what happens when the dish turns out absolutely fantastic, like this butternut and shiitake risotto topped with sage, walnuts, Parmesan, and bacon? I mean really, it was ahmaaazing.
I had been happily stirring and slowly adding in the stock for the better part of an hour, tasted it, was blown away, then realized that the room was empty and the pot was full. I ate quietly.
I am sure things will turn around soon. They always do. In the meantime, I'll be enjoying my autumnal burst of flavours for days to come.
The base of the risotto is flavoured with the addition of some fennel stalks, the liquid from the dried shiitake mushroom soak, and Marsala. After you work in the spiced roasted squash and walnuts, top with fresh sage, Parmesan and bacon crumblings, be prepared to be transported to the most brilliant leaf-crunching autumnal experience a mouth can have!
Looking for more fall flavors? Check out last year's butternut squash and lentils and a few other tasty treats on a recent round up from the Kitchn.
(Edited Note: This dish freezes really well. The textures and flavours were all just brilliant after 2 weeks in the freezer. I shouldn't have complained so much about no one to share it with...hello no-cook dinners!)
Continue to Recipe...