the time traveler’s risotto

I am excited to say that I’m participating in the Novel Food Event launched by two food bloggers, Lisa of Champaign Taste and Simona of briciole.

I recently read The Time Traveler’s Wife by Audrey Niffenegger, a passionate love story between Clare Abshire and chronologically-challenged Henry DeTamble. With time travel constantly testing the strength of their love, you wouldn’t think that Clare and Henry would have a lot of time for food preparation. But, as it turns out, food is mentioned from beginning to end– we find out that time travel causes one to be quite famished.

I chose to make an amazingly rich and creamy risotto inspired by a scene in the book during which Henry is visiting Clare in her apartment for the very first time. He’s a little nervous about meeting her friends because he has no idea what to expect. Henry regains his confidence and gets approval from Clare’s friends by preparing dinner. Apparently, Clare isn’t much of a cook, so Henry swoops in and saves the risotto:

“Well, uh.. .what was that going to be?” I inquire, nodding at the disaster on the counter. Clare hands me a magazine clipping. It’s a recipe for Chicken and Shiitake Risotto with Winter Squash and Pine Nut Dressing. It’s from Gourmand, and there are about twenty ingredients. “Do you have all this stuff?”

Clare nods. “The shopping part I can do. It’s the assembly that perplexes.”

I examine the chaos more closely. “I could make something out of this.”

“You can cook?” I nod.

“It cooks! Dinner is saved! Have another beer!” Gomez exclaims. Charisse looks relieved, and smiles warmly at me. Clare, who has been hanging back almost fearfully, sidles over to me and whispers, “You’re not mad?” I kiss her, just a tad longer than is really polite in front of other people. I straighten up, take off my jacket, and roll up my sleeves. “Give me an apron,” I demand. “You, Gomez—open that wine. Clare, clean up all that spilled stuff, it’s turning to cement. Charisse, would you set the table?”

One hour and forty-three minutes later we are sitting around the dining room table eating Chicken Risotto Stew with Pureed Squash. Everything has lots of butter in it. We are all drunk as skunks.

This must be fiction.

I was pretty pumped to make my first risotto with pine nut sauce, and then I realized that I’d never even had a pine nut sauce. I gave up on finding hidden hints or tips in the novel and drew inspiration from a variety of recipes I researched. The result was delicious, and as Henry DeTamble mentioned, it had lots of butter in it.

Recipe for the time traveler’s risotto:

1 butternut squash

1 cup of risotto

5 cups of chicken broth

2 cups sliced shiitake mushrooms

3 tablespoons butter

2 tablespoons fresh lemon juice

Pine nut sauce:

2 tablespoons chopped, fresh sage

3 tablespoons butter

1/4 cup of pine nuts

4 tablespoons Greek yogurt

spritz of fresh lemon juice

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Heat 3 tablespoons butter in heavy large saucepan over medium-low heat. Add mushrooms and sauté until soft. Add rice; stir 1 minute. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash and lemon juice.

For pine nut sauce:

Melt butter in heavy medium skillet over medium heat. Add pine nuts and sage; sprinkle with salt and pepper. Stir until nuts and butter turn brown, about 4 minutes. Stir yogurt into mixture. Add spritz of lemon juice.

Thanks for reading– happy cooking to you!

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