Butternut Squash Risotto W Chestnuts Black Truffles Food

CHESTNUT & BUTTERNUT RISOTTO

Steps:

• Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.
• Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
• Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.

CHESTNUT RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
• Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.

BUTTERNUT SQUASH RISOTTO

Steps:

• Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
• Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
• Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
• About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
• Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
• Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
• Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.