Risotto has a reputation of being really hard to make, but it is one of my staple recipes that I pull out when I want to impress my guests with minimal amounts of stress. Once you learn to make a good base recipe , you can change it up for any occasion. Its also a great recipe to build your gift around because there are several small and large ticket items that can be related to this savory dish. I couldn’t involve all of my recipes here, but I’ve included one that I love from Barefoot Contessa, because I have so many staple recipes in my arsenal that come from her cookbooks. You really can’t go wrong with a good Risotto or anything from Barefoot Contessa.

Dutch oven -I am obsessed with my dutch oven. It is a jack-of-all-trades for the kitchen. You can make risotto, pasta, braises, stews, roasts and even bread in it. There are several sizes depending on your budget, and it is a gift they will use for the rest of your life.

Olive Oil – Its a staple item for cooking in general but it is also a part of this recipe. If you want to add a little character to your gift, food items are always a good pick to include.

Cheese Grater – Most risotto recipes include some kind of cheese – You could include paddle graters, a rotary grather or a box grater in your gift. Every person should have at least one of these options in their kitchen and most graters are pretty budget friendly.

Citrus Zester – I usually add lemon zest to my risotto recipe but it depends on what you choose. I really like that this zester has a garnishing blade – I’m not the most coordinated with garnishes and I appreciate that this tool has a dual function.

Pasta Bowls – I really like the sleek and simple shape of these bowls. Any kind of pasta bowls are the perfect addition to a wedding gift with a recipe. Any recipe from a quick and easy pasta to a slow braise would require this kind of vessel.

Saffron (spices) – Depending on the recipe, I like to include a little spice or flavor to tie it all together. Admittedly saffron is more expensive than most spices, but its a great touch. You could easily substitute with any other spice but do make sure you buy a good quality product. Grocery store spices don’t belong in a wedding gift.

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Saffron Risotto with Butternut Squash

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta diced
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio Rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.