Thursday, March 31

Recipe: Butternut Squash Risotto

Slightly modified risotto recipe from Lidia Bastianich's "Lidia's Family Table". Key to this is to stir a lot as the result is creamier and yummier (tip: use a wooden spoon with a thicker handle for more comfort).

For Squash:
1/2 - 1 lb butternut squash, cleaned and diced
3-4 sprigs fresh thyme or 1-2 tsp dried thyme
1-3 TBSP ground sage or 3-4 leaves fresh, crushed and shredded

For Risotto:
5-7 cups water or stock (heated to almost a boil - keep it hot and near your risotto pot)
1/4 cup Olive Oil
10 oz or more minced onion, leek, shallot, etc.(can pick one or combine) (2 cups or more)
2 cups Arborio or Carnaroli Rice
1 cup dry white wine
1 teaspoon salt
1-3 TBSP ground sage or fresh
3-4 sprigs fresh thyme, or 2-3 tsp dried thyme

For Finishing:
1/2 - 1 1/2 cup freshly grated Parmigiano-Reggiano Cheese or Grana Padano
Freshly Ground Pepper
2 TBSP EVOO or Butter
Pepper & Salt to taste

Put diced butternut squash in bowl. Add 1/2 the thyme, season with salt and pepper and add just enough olive oil to coat. Place in 400F oven for 25 minutes (I like to put mine on a rack that keeps it off the baking tray to help heat circulate). Then place under broiler for 5-10 to brown a little more if needed. You can also drizzle with a little maple syrup or agave syrup to help sweeten up the squash.

Saute 1/4 cup oil, onions and 1/2 tsp salt, and about 1 TBSP sage over medium heat. Cook slowly and stirring frequently with wooden spoon until they take on a golden color (8-10 minutes). Add 1/2 cup water/stock and cook until ALL water is gone (5-10 minutes), and only glistening onions remain.

Once water is gone, add rice, raise heat to medium and stir, to coat with oil. Cook for 3-5 minutes to toast the rice (don't let them scorch or color). Add wine and stir until liquid is gone. Add 1 1/2-2 cups of hot liquid (enough to barely cover the rice). Add remaining 1/2 tsp salt....stirring often at first and then constantly as mixture thickens. Adjust heat to maintain a very gentle perking. When can see the bottom of the pan and all liquid is absorbed, add another 1 cup of liquid. Stir to blend, often as thickens. Add 2 cups liquid...and continue until consistency is reached.
(You should have added at least 5 cups if hot liquid).
Taste and check for seasoning of sage...add more if desire. (I usually stop after or around this step--after adding 5 or so cups--but you can keep going.)

Remove from heat, stir in 1-3 TBSP olive oil and grated cheese. Add in squash. Taste & season with salt and pepper.


1 comment:

  1. I think I'd leave out the sage... looks yummy



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