Risotto al Zucca:Squash Risotto (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
1 medium onion, cut into 1/4-inch dice |
1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch |
2 cups arborio rice |
1/2 cup white wine |
4 cups chicken stock, hot |
4 tablespoons (1/2 stick) unsalted butter |
1/2 cup freshly grated parmigiano-reggiano, plus more for sprinkling |
Directions:
1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
2. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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