Risotto Stories

Last night I broke the faucet. Again.

Or, more accurately, the faucet broke while I was handling it, trying to clean butternut squash risotto out of our large pan. It then sprayed me in the chest with hot water, and when I moved out of the way, shot a jet straight out of the kitchen that left a big puddle in front of the entryway.

The risotto was worth it, though. I would say that it came from the Washington Post's most recent Food section, but I doubled the recipe as there's two of us in the house, except not really, as there was only one shallot at the Teet, I have no idea whether the two butternut squash from the CSA were bigger or smaller than required, and I had just slightly more Wolfgang Puck organic vegetable broth (yes, as my brother says in his Dadaist way, I get the Nazi discount at Spago) and arborio rice than would strictly double the recipe, but I added it anyway. Also a bunch of Smart Balance 50/50 butter blend which may not have been exactly doubled. Or the fact that I couldn't get unsalted shelled pistachios at the Pentagon Row Teet.

But thanks to patience and the indestructable tastiness of butternut squash and toasted coconut, I came away with a tasty risotto, which is now in the fridge waiting for future risotto meals.

The only thing I would absolutely change in the future is to mash up the butternut squash instead of merely scooping it out and throwing it in; it was a little clumpy. Still tasty, though.