Roasting Oven Environment
- 3/4 pound butternut squash, peeled
- 1/4 cup finely diced prosciutto
- 1 teaspoon chopped fresh thyme
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup finely chopped shallots
- 2 cups Arborio rice
- 6 cups chicken stock, heated
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Dice the squash into 1-inch cubes and place on a sheet pan along with the prosciutto and thyme. Drizzle with 1 tablespoon oil. Toss well to coat and spread out in a single layer. Set in the wood burning oven and roast until squash is slightly tender, about 6–8 minutes. Do not fully cook the squash at this point, as it will complete cooking in the risotto. Remove from oven and set aside.
Set a heavy-bottom sauté pan in the foreground of the oven with shallots and remaining oil. Sauté until softened, about 3–5 minutes. Do not burn.
Add the rice to the pan, stir to coat with the oil, and cook for about 3 minutes, or until lightly toasted and well heated.
Add stock to just cover rice, about 1 cup, stir, and then let sit in oven without stirring until liquid has been absorbed, about 5 minutes. Repeat; stirring occasionally and allowing each addition of stock to absorb before adding the next.
After 15 minutes, add the squash mixture and stir well to combine. Continue to cook risotto for another 5 minutes, or until rice is al dente.
Remove from oven and stir vigorously to increase creaminess. Stir in butter and cheese and serve.