Butternut Squash Risotto With Cheese And Sage Risotto Alla Zucca Food

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.

BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO ALLA ZUCCA)

Steps:

• First, in a medium saucepan, pour the vegetable broth and heat on low heat.
• Meanwhile, in a large sauté deep-pan, or large deep skillet, heat olive oil with 1 tablespoon of butter, over medium heat. Add squash and chopped onion. Gently sauté for about 3 to 4 minutes, until onion becomes translucent.
• Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 3 to 4 minutes. Pour in the wine and simmer until liquid slightly evaporates, but not entirely.
• Add 3 cups of simmering vegetable broth to the rice. Raise the heat to bring to a low boil. Cook the rice for about 15 minutes, stirring often. As the rice absorbs the broth, you may add more broth in small batches, about 1/2 cup at a time. Continue to cook the rice until tender to the bite.
• Be careful not to add too much broth at the end of the cooking time. The rice should be naturally creamy, not swimming in broth.
• Stir in the Parmigiano-Reggiano and fresh sage. Remove from heat and stir in the parsley and the remaining 2 tablespoons of butter. Serve with more grated Parmesan cheese at the table.
• Yields: 4 to 6 servings

BUTTERNUT SQUASH RISOTTO WITH SAGE

Steps:

• Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
• Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
• Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
• Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
• After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.