Day 143–Saffron Risotto with Butternut Squash
Oh, when will I learn?? Doom, despair, and agony on me– OH!
I had such high hopes for this one. I’ve never made risotto before, and I wanted this to be good. But I need to warn you, one main ingredient in this dish will set you back a pretty penny:
The bottle looks empty, doesn’t it? Well it’s not. This little bottle, with a teensy weensy package inside, cost $12.99 ON SALE!!! The regular price is $20!!! So do not make this dish until saffron goes on sale at your grocery store! This is what is inside the bottle:
A little package of red looking “threads” as they call it. I was amazed at how expensive these little threads were. I told myself I would kick my own behind if this didn’t turn out good. Next, came the fancy sounding rice:
I found this in the rice section, so make sure you get this kind and not just regular white rice. Apparently this rice comes from Italy. It wasn’t too expensive so it’s not bad.
Now, this dish is a little labor intensive. You start by roasting the squash. Then turn your attention to the risotto. You have to be at the stove pretty much the whole time while cooking this risotto, adding 2 ladles of chicken stock at a time and stirring while the risotto absorbs all the flavor and liquid.
When you are finished adding the liquid, out comes a very pretty masterpiece:
You can see the little threads of the saffron mingled in with the risotto and the butternut squash:
It smelled delicious. But here is where I made the fatal mistake: not reading the comments on the recipe site. The problem was even though this had a great flavor, it was WAY TOO SALTY. I mean, Dead Sea salty. This little nugget of info was posted several times in other people’s comments on the recipe site. I should have read them first!!
If you make this, DON’T ADD EXTRA SALT. One of the comments on the site said that Ina (the creator of the recipe) uses Kosher salt instead of regular salt, so maybe that is the issue. But please, don’t oversalt this, or you will end up with a beautiful yellow-orange-red bowl of unedible goodness. Because, really, it had a great flavor that ALMOST penetrated the saltiness, but I can see how this would be a 4-5 star dish if you remove the salt.
I am going to try and make this again one day…..next year……
I found the recipe here: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe.html
No family members want to eat this again, except me maybe