Prep 20 mins
Cook 30 mins
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto. From Williams-Sonoma
- 103.53 ml unsalted butter
- 29.58 ml minced fresh sage
- 1419.54 ml vegetable stock or 1419.54 ml chicken stock
- 473.18 ml pureed butternut squash
- 29.58 ml olive oil
- 158.51 ml caramelized onion
- 473.18 ml arborio rice
- 4.92 ml minced fresh rosemary
- 118.29 ml dry white wine
- 118.29 ml grated parmigiano-reggiano cheese
- salt & freshly ground black pepper, to taste
- In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
- In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
- In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
- Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.
This dish was AMAZING! My 18 month old son ate my whole bowl! It is a little time consuming and can leave a messy kitchen. Make sure you have the onions and squash prepared or this turns into a two hour event! Well worth the work and mess. Bravo!
The taste of this dish is fabulous! made for company tonight. One thing to note, most of the color from the butternut squash fades and we happened to be serving on tan plates (very much the same color as the rice) -- make sure you garnish the top with something if you're presenting because it is a very bland looking homogenous color otherwise. As a suggestion, julienne some of the butternut squash and steam lightly and use to garnish the center of the plate or bowl along with some sage leaves or maybe some baby arugula.
This risotto is just wonderful! The fresh herbs made this dish...and I like the sage butter to finish. I topped it with a grating of Grana Padano. Will definately be made again. Thank you for sharing.