Risotto With Sunchokes Butternut Squash And Gorgonzola Food

BUTTERNUT SQUASH AND VANILLA RISOTTO

Steps:

• In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
• Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
• immediately.

RISOTTO WITH GORGONZOLA

Steps:

• Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
• Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
• Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
• Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.