Ha, must be some kinda event-wave going on here, first SHF, then Donna Day. The previous Donna Day, which was hosted by Jen of Milk and Cookies was all about fritters. I made like, THREE types of fritters. This time around, Cenzina from Italy is hosting this Hay Hay It’s Donna Day, with Risotto ! I have to say this, the photos in her site are absolutely orgasmic ! Can these foodbloggers stop taking such beautiful photos ? they’re all making me jealous !!! *grins* Ah, anyway, back to risotto. I’ve never made risotto until I came to Sydney, cause first, I think Arborio rice are not commonly found in M’sia anyway. Even restaurants don’t serve much risotto. So, exposure on such food has to be from somewhere else.
Things I’ve learnt from making risotto.
- It’s spelt as Risotto, not Rissoto (sometimes I tend to spell it as rissoto..)
- Stock is very important. Use fresh (home made) if possible. I was, too lazy, so I used pre-made ones. You just know the quality wouldnt be there.
- It’s not that hard to cook, afterall
- It’s something like congee, but westernized and not so much of liquid compared to congee
Butternut Squash and Sweet Potato Risotto
This recipe was found from The Domestic Goddess, who found it from Donna Hay’s book. So I guess I’m still in the topic 
I did a few alterations to the recipe based on the ingredients I had at home. And of course I had to reduce the recipe.
A handful of chopped butternut squash
Another handful of sweet potato, chopped into 1″ cubes
Handful of chopped bacon bits
olive oil
2-3 cups chicken stock
3/4 cup Arborio rice
salt and pepper
parmesan cheese, grated
1. Preheat the oven to 425 F. Place the squash and sweet potato on a baking tray and toss with oil, salt and pepper. Bake for about 25 minutes, or until soft. Set aside.
2. Place stock in a saucepan over medium heat and allow to simmer. Heat oil in a separate saucepan over medium. Add bacon and fry till its cooked. Remove it with a sloted spoon. Add the rice and cook for about 1 minute, or until translucent. Add the stock, 1 cup at a time, and stir until stock is absorbed. Repeat until all or most of stock is used and rice is creamy and al dente.
3. Stir Parmesan, pepper salt, cooked bacon and squash and sweet potato through risotto (being careful not to break up the chunks of vegetable). Serve in bowls or small plates.
Em, I think, my risotto didn’t quite look like risotto. It’s suppose to be creamy I guess, but mine probably didnt have sufficient liquid ? Ah, not too sure either way.. whether I did my risotto right, or wrong 
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