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Bluestem's Risotto with Butternut Squash and Allspice

The following recipe is from the February 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Bonjwing Lee]

They might not always be the most practical or easy to cook from, but restaurant cookbooks inevitably teach us a few new, cheffy techniques. And while Bluestem is a restaurant cookbook, it's one that has the added benefit of being both accessible as well as innovative.

Take this Risotto with Butternut Squash and Allspice for example. The recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking.

Adapted from Bluestem by Colby Garrelts and Megan Garrelts. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All Rights Reserved.

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