Risotto with squash – Risotto con la zucca
A good wintery dish. It’ll warm cold bones and it’s so wonderful to eat.
Ingredients:
2 cups rice*
1/2 cup finely chopped white onion
3 1/2 cups sweet butternut squash
3 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
A shot of good Brandy (optional)
about 6-7 cups vegetable broth
1/4 cup fresh ground Parmesan
Instructions:
1. Clean and cut the squash into small squares. You’ll need about 3-1/2 cups.
2. In a large non stick pan cook the onions in the olive oil until they’re translucent being careful not to brown them.
3. Lower the heat and add the squash.
4. Cook until soft until they start to make a cream. Add a bit of water if necessary to keep them from burning.
5. Add the rice and mix well.
6. Add broth a cup or so at a time as it absorbs. Be careful, the squash and rice together are starchy and will splash when they boil.
7. When the rice is about 3/4 the way done add a shot of good Brandy. This isn’t absolutely necessary so if you don’t want to add it, no problem.
8. When the rice is almost done add the butter and the parmesan. Mix well, cover, remove from heat and let stand for 2 to 3 minutes.
9. Serve with a sprinkle of fresh ground parmesan.
Notes:
The trick to this dish is the squash. You need a sweet one otherwise it won’t come out well.
If you don’t use the Brandy you can add some fresh chopped Italian Parsley when the risotto is almost done.
Risotto should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
