Wednesday, 12 December 2012

Butternut squash risotto


Another recipe that has a great success when I'm abroad is the butternut squash risotto, which is a perfect dish for this fall/winter season.

The choice of a good butternut squash (or pumpkin) is essential. The one you see here is the Mantua pumpkin, which I think is the best for this recipe.



Mantua pumpkin

But sometimes (above all outside Italy) the butternut squash is more common. This is the one I use when I'm not at home in Italy.


Basically the ingredients for 4 people are:
- 300 gr of Arborio or Carnaroli rice (these are the classic types of rice you need for risotto),
- 1/2 butternut squash, diced finely
- a knob of butter 
- a glass of white wine
- a shallot
- rosemary
- 600 ml of vegetable stock (better if homemade with carrots, onions and celery!)
- salt, black pepper
- another knob of butter and 50 gr of grated Parmesan to make everything creamy at the end.

Shallot

1) First prepare the stock and dice the butternut squash.
2) Melt the butter in a casserole and sautée the finely chopped shallot, add salt, black pepper and rosemary.


3) Add the butternut squash, cover with the lid and let it cook slowly until the butternut squash looks like a puree.
4) Add the rice and toast it for 3 minutes, then add the wine and let evaporate the alcohol.
5) At this point start pouring the stock, a ladle at a time, until it is all absorbed. This will take more or less 15/18 minutes... yes, be patient!
6) When it's cooked, add the Parmesan cheese and a knob of butter. Mix well until creamy. Set aside for 3 minutes before serving...

.... et voilá the risotto is ready to enjoy with a nice deep red wine (maybe a Valpolicella or a Montepulciano d'Abruzzo).

Taleggio cheese
ps: Sometimes I use Taleggio cheese instead of Parmesan at the end, which it makes the risotto creamier and tastes amazing!




1 comment:

  1. I tried this once, it was deliciou! Thanks for the recipe!

    ReplyDelete