Butternut Squash Risotto

Risotto is one of those classic Italian dishes steeped in tradition. It is made with short grain white rice such as Arborio,  Baldo, Carnaroli, Maratelli and Padano. Like most pasta dishes, it is cooked al dente. A hallmark of a good risotto dish is that it should be creamy and semi-fluid (all’onda). Often served as a primo (first course), risotto also refers to the mode of preparation. It is one of those dishes where you have to keep vigil at the pot. When properly done, risotto is simply one of the best rice dishes out there. In this recipe, I took risotto further by incorporating some roasted butternut squash in it. The result is a creamy nutty dish that keeps you longing for more. Let’s risotto some risotto!

INGREDIENTS:

(1) 1 Cup Arborio Rice

(2) 1 Medium Size Onion (Chopped)

(3) 2 Tablespoons Olive Oil

(4) 1 Tablespoon Butter

(5) 1/2 Cup White Wine

(6) 1 Liter Broth (About 4 Cups)

(7) 1 Sprig of Thyme

(8) 1 Cup Roasted Butternut Squash

(9) 1/4 Cup Freshly Grated Parmigiano-Reggiano

(10) Salt and Pepper to Taste

PROCEDURE:

It is advisable to use a wooden spoon for risotto. It is also advisable to use a heavy bottomed pot. I make use of a dutch oven.

(1) Boil broth and keep it boiling on very low heat.

(2) Heat olive oil and add onion and thyme to heated oil. Saute for 3 minutes, till onion is soft. (the soffritto)

(3) Add rice to soffritto and cook for 4 minutes, stirring constantly so each grain of rice is coated with the oil. This process is called tostatura. Note: do not wash rice before using. The rice for risotto comes already cleaned.

(4) After 4 minutes, add your white wine and cook till most of it evaporates. This takes about 2 minutes. Please do not be tempted to skip the wine. It adds a lot of flavor to the dish. The alcohol on the other hand evaporates when it is cooked.

(5) Now comes the interesting part. Reduce the heat to medium for the rest of the cooking process. Remember your broth has been boiling on low heat all this while. You add your broth one ladle at a time. Continue stirring after each addition till all the broth has been absorbed by the rice, then you add another ladle. This step is very important if you wanna achieve a creamy risotto. Do not be tempted to pour in all the broth and cover the pot. We are gonna get to the end one ladle at a time. The end does justify the means.

(6) After 15 minutes, its time to add in your roasted butternut squash. Use your wooden spoon to break down the squash as you stir the risotto. Resume incorporating the broth in ladles as you continue stirring the rice. This will take another 15 minutes. The broth should last you through the whole process. You should have one ladle left at the end of the cooking process.

(7) After 30 minutes total time of cooking the rice, it should be creamy and al dente. Switch off the heat, add the last ladle of broth, the butter and Parmigiano-Reggiano. Stir this in and serve immediately. Risotto solidifies when left at room temperature. So it is always advisable to serve immediately. Buno appetito!

Love Risotto? You should also try my Lemon and Parmesan Risotto. You will love it.