Our fan favorite is here: Spice up your kitchen with our famous Cookhouse Blackened Chicken Risotto recipe!
What You Will Need
4 ea Chicken Thighs
1 oz Cookhouse Seasoning Mix
1 oz Butter
1. Lay out all chicken thighs on a plate.
2. Season using all of the Cookhouse blackening spice and set aside.
3. In a large sauté pan or cast iron, over medium heat, melt butter completely.
4. When the butter starts to slightly bubble, add the chicken thighs skin side down.
5. Cook 4 minutes on the skin side, flip over and cook through until internal temperature. reaches 165 degrees.
6. Remove from heat and let rest for 3 minutes.
Honey Glazed Butternut Squash
What You Will Need:
1 ½ lb Butternut Squash
1.5 oz Soybean Oil
1 teaspoon Paprika
1 teaspoon Kosher Salt
1.5 Tablespoon Honey
1. Preheat oven to 425 degrees.
2. Peel butternut squash completely.
3. Slice in half lengthwise and scoop out seeds using a spoon.
4. Slice butternut into ½ inch half moons.
5. Place in a bowl and toss with oil.
6. Spread out on a baking sheet and put in oven.
7. While baking, whisk together honey, salt,and paprika in a bowl.
8. After 30 minutes remove squash from the oven and glaze with honey mixture
9. Put the pan back in the oven for about 15 minutes or until the edges of the squash are light golden brown.
10. When completely cooked, remove from the pan and coat in any remaining glaze.
What You Will Need:
1. Thinly slice the onion and garlic and set aside.
2. In a large pot add the stock, heat on medium heat and keep warm.
3. In a separate large pot, over medium heat, add the oil and sweat the onions and garlic until light golden brown.
4. Add the rice and toast by stirring with the onions and garlic for 2-3 minutes.
5. With a ladle, add the stock, about 8oz at a time, to the toasted rice and stir constantly with a wooden spoon.
**Chef Tip** The constant stirring will release the starch in the rice resulting in a creamy texture.
6. When you have completely added all the stock, stir in the parmesan, salt and pepper.
7. Garnish with spiced walnuts before serving.