Home-Made Menu & Minuty Wine

1. Preheat oven to 190°C. Peel the butternut squash and cut into cubes. Wrap them in greaseproof paper with 2 pinches of salt. Bake for 25 min.
2. Fry the butternut squash cubes in a pan with the salt, pepper and nutmeg and 3 tablespoons of olive oil.
3. Place the slices of pancetta on a baking tray covered with baking paper. Brown them for a few minutes in the oven.
4. Chop the shallot. In a frying pan over low heat, brown it in 1 tablespoon of olive oil. Add the rice. Pour in the white wine and stir until it is absorbed by the rice.
5. Pour in 3 ladles of very hot stock. Stir regularly, adding stock as you go, until the rice is cooked.
6. At the end of the cooking of the risotto, incorporate the fresh cream and the grated parmesan, without stopping to mix.
7. Arrange the risotto in 4 pasta bowls. Sprinkle with the warmed butternut squash cubes, grilled pancetta, chopped roasted hazelnuts and chopped parsley.

For those who like it even richer: make a butternut cream and add it to the risotto at the end of the cooking time to make it even creamier.

1. Preheat the oven to 180°C.
2. Cream together the butter and the icing sugar until soft and fluffy.
3. Add the flour and mix again.
4. Form a ball with your hands.
5. Fill a 25 cm diameter stainless steel mould with the dough, using your hands as this dough is very crumbly!
6. Blind bake the pie crust for 10 to 15 minutes, until the pastry is golden brown.

1. Cut the chocolate into pieces.
2. In a saucepan, bring the milk and cream to the boil.
3. In a bowl, pour the boiling milk and cream over the chocolate pieces, half at a time.
4. When the chocolate is completely melted, add the egg and mix in.
5. Pour the ganache into the pastry and bake the tart for 15 to 20 minutes at 150°C.

For those who like it even richer: enjoy this tart sprinkled with dried fruit coated with homemade caramel and a cocoa streusel.