So many people have heard about how much I love making risotto, especially my butternut squash risotto, that I feel it’s time to share what I know about this fine rice dish.
Now, I very rarely cook with a recipe and usually wing it. It’s not because I’m some natural born chef or anything, I just find that I do better if I play jazz; freeform based on what knowledge I already have. That’s not to say I don’t read cookbooks for ideas, but when it comes down to it, I rarely follow any rules. With that said, what I’ll do today is attempt to translate what I do in the kitchen.
Butternut Squash Risotto
1 butternut squash
1 quart chicken stock
1 cup water
2 garlic cloves
1 small onion
2 cups Arborio rice
Parmesan or Asiago cheese
Brown sugar
Nutmeg
Cinnamon
Parsley
Salt
Pepper
Take the butternut squash, halved from top to bottom, and roast it the oven, on a pan with a little olive oil, cinnamon, salt and pepper. Roast for about 30 minutes halved side down, 20 min, halved side up. This will vary a little bit depending on the size of the squash.
In a good size saucepan, bring one quart chicken stock and one cup water to a simmer.
Meanwhile, in a larger pan, preferably a deep sauté pan (4-6 quarts), start the finely chopped garlic cloves, the finely diced onion and about 3 teaspoons of olive oil. In Italian cooking, this is called a soffritto. Simmer for a good three minutes or right before they start to brown. Then fold in two cups Arborio rice, making sure they get coated with the olive oil mixture. Roast rice for a good three minutes, until any moisture is absorbed and the rice is fully coated. Then, one ladle at a time, introduce the stock, making sure the liquid is absorbed or evaporates each time. This will probably take a few minutes. Just keep stirring. Repeat over and over with each ladle until all the stock is gone.
By this point the rice should be nearly cooked. Pull out the butternut squash and let it sit and cool off for a minute. Remove the seeds and scoop out the squash from its skin, putting it right in the rice. I didn’t have nutmeg in the house, but I would definitely add some of that next time. Add some shaved Parmesan (say 1/2 a cup), 1-2 teaspoons brown sugar and parsley to taste. Mix.
If you have sage around, I would garnish with that. Most risotto uses butter at that last step, but I just added a little more olive oil to keep it a little more healthy. I would give it a shot. If you want to use butter, a tablespoon should do. This will definitely make it rich and creamy.
Making a good risotto is all about taking the time to follow the steps. By introducing the stock little by little, the rice can developed the creamy consistency signature to its popularity. One of the great things about risotto is its versatility. You can add all types of vegetables, meats and seafood to it. It can be a side dish, a primo, or it can be a main course. So have fun and good luck trying your hand at one of Italy’s greatest foods. Enjoy!
