I finally got around to turning the chicken carcass from Sunday into broth, and turned half the broth into risotto. The other half I froze. We got a call from Sirkka, so we invited them over for dinner since Chris just left for another tour. And risotto is nothing if not scalable. To begin, since Milo was hungry and it was going to take me a while to get everything ready, I tried a recent snacketizer idea: smoked duck fat/maple syrup/togarashi popcorn. Win. Smoky, sweet, a little hot- it’s the cracktacular bar snack you’ve been waiting your whole life for.
For the risotto, I baked half a butternut squash until it was good and soft, and cut half of the other half into small (1 cm) cubes. This particular squash was a volunteer from the place we get our manure for the garden; last time I was there, I got a car full of cowshit AND a complementary squash. Country life suits me. Here’s the view from our front door, to underscore the pleasure of this place right now:
I also crisped the squash seeds up in a pan with a little more of the smoked fat for good measure, then salted them. After softening the soffrito, I added the cubed squash and began ladling broth. The squash and rice both got to al dente at the same time (hence the careful cube size) and I stirred in the roasted squash mashed with a little yogurt, truffle oil, and parsley to finish. It made for a nice squashy bite, with good depth of flavor and gently contrasting textures.
I also tried to make a terrine of some leftover roast chicken meat that they brought over by cooking it in some pork stock, adding chopped garlic-stuffed green olives, a dab of peach-basil jam from our last guests, and herbs, then packing it into a terrine and quick-chilling it in an ice bath in the fridge. The flavor was excellent, but it didn’t have quite enough time to gel properly; it unmolded all right, but did not slice very obediently. It was particularly good with the salad and some mustard, though we lacked crusty bread. It is most definitely rillettes season, and I’m going to get on that toute de suite.