Ingredients

Spiced Butter:
4 cloves Garlic, roasted
4 tablespoons Unsalted butter, room temperature
1 teaspoon Finely chopped chervil leaves
1/2 teaspoon Finely chopped marjoram leaves
Pinch ground cinnamon
Pinch ground ginger
Butternut Squash:
2 tablespoons Unsalted butter
1 pound Squash, cut into 3/4-inch cubes
1 teaspoon Kosher salt
1 tablespoon Brown sugar
Risotto:
5 cups Chicken stock, recipe follows
1 tablespoon Olive oil
1/4 pound Pancetta, small dice
1/2 cup Minced shallots
1 cup Arborio rice
2 teaspoon Finely chopped fresh sage leaves
1 teaspoon Finely chopped fresh thyme leaves
1/2 cup White wine
Chicken Stock:
5 pounds Chicken bones, rinsed well
20 cups Cold water
2 Carrots, chopped
2 Onions, chopped
2 stalks Celery, cut into 2-inch pieces
1 stalk Leek, cleaned, sliced into 2-inch pieces
3 sprigs Fresh Italian parsley
1 sprig Fresh thyme
2 Bay leaves
1/2 teaspoon Whole black peppercorns
3 cloves Garlic, smashed

Description

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