Butternut Squash and Pancetta Risotto with Spiced Butter

Ingredients

• 1 cup arborio rice 
• 2  bay leaves 
• 0.5 teaspoon peppercorns whole black
• 1 tablespoon brown sugar 
• 2  carrots chopped
• 2 stalks celery cut into 2-inch pieces
• 1 teaspoon chervil leaves finely chopped
• 5 pounds chicken bones rinsed well
• 2 teaspoon sage leaves fresh finely chopped
• 1 sprig thyme leaves fresh
• 1 teaspoon thyme leaves fresh finely chopped
• 3 cloves garlic smashed
• 4 cloves garlic 
• 1 pinch ground cinnamon 
• 1 pinch ground ginger 
• 1 teaspoon kosher salt 
• 1 stalk leek cleaned sliced into 2-inch pieces
• 0.5 teaspoon marjoram leaves finely chopped
• 1 tablespoon olive oil 
• 2  onions chopped
• 0.3 pound pancetta 
• 3 sprigs parsley fresh italian
• 0.5 cup shallots minced
• 1 pound baby squash cut into 3/4-inch cubes
• 2 tablespoons butter unsalted
• 4 tablespoons butter unsalted room temperature
• 20 cups water cold
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. For the butter: In a bowl, crush the roasted garlic with a spoon.
2. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
3. For the butternut squash: In large skillet melt the butter over medium heat.
4. Add the squash and season with salt. Cook for 6 minutes until golden on all sides.
5. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
6. For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
7. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned.
8. Add the shallots, stirring until softened.
9. Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
10. Turn the heat to high and add the white wine, simmer until mostly absorbed.
11. Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
12. Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
13. Gently fold in the squash.
14. Serve immediately.
15. Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
16. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
17. Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
18. Cooking Time: 2 hours