Thu, 26 November 2020
BUTTERNUT SQUASH RISOTTO
Recipe for 4 people
Ingredients:
150 gr. Carnaroli Rice
1 Shallot, chopped
2.5 Lt. Chicken Stock
150 gr. Butternut Squash
50 gr. Cold Butter
70 gr. Grated Parmesan cheese
3 Amaretti biscuits
1 Stock Cube
½ glass white wine
Salt
Oil
Instructions:
Start by pouring the cold water in pan, add the stock cube and bring to the boil; taste it and check if it needs seasoning.
Set the oven at about 170 C; wrap the butternut squash in tin foil with some salt and a splash of water. Cook in the oven about 30 minutes or until soft.
In pot, add 2 spoons of oil and over moderate heat, add the shallots and rice at the same time.
With the help of a wooden spoon, keep the rice from sticking to the pan; after 4-5 minutes, deglaze with the wine. Wait until it’s all evaporated and start adding the chicken stock into the rice 2 ladles at the time; it’s important you keep the stock simmering.
With the wooden spoon, keep stirring and keeping the rice from sticking to the bottom of the pot.
Keep adding the stock once the previous one has been absorbed.
Add the cooked Butternut Squash to the rice; it will take about 15 minutes for the risotto to be ready.
Taste it and check if the rice grain feels cooked; it should have just a bite on the outside and then a creamy finish.
At this point, turn the heat off from under the pan, add the cold butter and grated parmesan and let it sit for about 1 minute.
You can now gently mix it with the wooden spoon.
Serve and crush the amaretti biscuit in your hand then sprinkle on top of the risotto.
