Boursin Squash Risotto Food

BUTTERNUT-AND-BOURSIN SHELLS

Steps:

• Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
• Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.

BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
• Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
• Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.

BOURSIN AND FENNEL SEED RISOTTO

Steps:

• In a small saucepan bring broth and water to a simmer and keep at a bare simmer.
• In a heavy saucepan melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add vermouth and cook, stirring, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding next. (After last broth addition rice should be al dente and creamy.)
• Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

ACORN SQUASH WITH BOURSIN CUSTARD

Steps:

• Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
• With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
• In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
• Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
• Let cool and serve on a platter.