Main Course

Butternut Squash Risotto

December 7, 2018

Risotto takes a bit of skill to master, but zero skill to start trying. It’s one of those things that as soon as you do it right the first time, you’ll never remember how to do it wrong. Also, the limitless variations of risotto make it so flexible yet still maintains its traditional feel even with all of the options available. My favorite is truffle risotto since that’s the way I had it the most when I worked in professional kitchens, but let me know how you like your risotto! I’m always on the hunt for new ideas!

Peel and dice 1 whole butternut squash into small cubes.

Transfer the diced squash to a hot saucepan with a drizzle of olive oil, salt, pepper, and few fresh sprigs of sage, thyme, and rosemary. 

Lightly sauté for about 7-10 minutes, or until they’re cooked on the outside and slightly raw on the inside.

Remove from heat and set aside.

In a medium sauce pot sweat 2 tbsp of minced white onion in 2 tbsp of olive oil, for 1 minute over low heat. Then add 2 cups of arborio rice. Cook for about 1 minute while constantly stirring. 

Then add 1/2 cup of white wine. Continue to stir and raise the heat to medium until half of the wine is cooked off.

In a separate pan have 3-4 cups of chicken stock over medium heat. Once half the wine has cooked off, add the chicken stock a ladle at a time. Keep stirring until all the stock is absorbed. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.

Then remove from heat and transfer to a baking sheet.  Allow the risotto to cool in the fridge for at least 20 minutes.

While that cools, lightly fry up a few sage leaves in canola oil.

Allow to drain over a paper towel and season with salt.

Now that the dish is ready to assemble, get a pan on medium heat. Add a ladle of hot chicken stock to degrease the pan.

Add in a few scoops of the risotto and give this a good stir.  You’re looking for a porridge consistency. Add more stock as needed for the portion you’re preparing.

As soon as the risotto is cooked all the way through and the right consistency, add 1/2 cup of parmesan cheese.

Then fold in a generous serving of the cooked squash.

Once the entire dish is nice and hot, begin plating the risotto.  

Top with a few fried sage leaves and some fresh parmesan cheese.

All that’s left to do is enjoy.

Butternut Squash Risotto (Restaurant Style)

Ingredients

  • 2 cups arborio Rice
  • 1/2 cup white wine
  • 2 tbsp olive oil
  • 3-4 cups chicken stock
  • 2 tbsp minced white onion
  • 1 whole butternut squash
  • 1/2 cup parmesan cheese
  • 12 sage leaves

Instructions

  1. Peel and dice 1 whole butternut squash into small cubes. Transfer the diced squash to a hot saucepan with a drizzle of olive oil, salt, pepper, and few fresh sprigs of sage, thyme, and rosemary.  Lightly sauté for about 7-10 minutes, or until they’re cooked on the outside and slightly raw on the inside. Remove from heat and set aside.
  2. In a medium sauce pot sweat 2 tbsp of minced white onion in 2 tbsp of olive oil, for 1 minute over low heat. Then add 2 cups of arborio rice. Cook for about 1 minute while constantly stirring.  Then add 1/2 cup of white wine. Continue to stir and raise the heat to medium until half of the wine is cooked off.
  3. In a separate pan have 3-4 cups of chicken stock over medium heat. Once half the wine has cooked off, add the chicken stock a ladle at a time. Keep stirring until all the stock is absorbed. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy. Then remove from heat and transfer to a baking sheet.  Allow the risotto to cool in the fridge for at least 20 minutes.
  4. While that cools, lightly fry up a few sage leaves in canola oil. Allow to drain over a paper towel and season with salt.
  5. Now that the dish is ready to assemble, get a pan on medium heat. Add a ladle of hot chicken stock to degrease the pan. Add in a few scoops of the risotto and give this a good stir.  You’re looking for a porridge consistency. Add more stock as needed for the portion you’re preparing.  As soon as the risotto is cooked all the way through and the right consistency, add 1/2 cup of parmesan cheese and fold in a generous serving of the cooked squash.
  6. Once the entire dish is nice and hot, begin plating the risotto.  Top with a few fried sage leaves and some fresh parmesan cheese.  All that’s left to do is enjoy.
http://www.byrontalbott.com/butternut-squash-risotto/

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