Squash Risotto

This is a great Italian dish which is made from short-grain rice called Arborio or carnaroli rice. The word risotto comes from the Italian word riso, meaning “rice”. Risotto is easy to make, but does require a little patience because it involves slow cooking and constant stirring. As long as you purchase the correct rice and have a good homemade stock, and free time on hand, you will be on your way to make a perfect risotto!

Key information to learn: There are three cooking methods to cook grains such as rice, barley, farro etc.

1st method is called the simmering method which is the most popular method for cooking rice or other whole grains. Grain is washed, placed in the pot with right amount of boiling water, brought to simmer, cover and slowly cooked until all water is absorbed.

2nd method is called the pilaf method which is equivalent to braising. The grain is first sauteed in fat and then cooked in liquid- preferably in the oven until the liquid is absorbed.

3rd method is called the risotto method which is sautéing the rice at first, then adding a small amount of hot stock or other liquid and stir until liquid is absorbed. Repeat this procedure until the rice is cooked but still firm. Other grains can be cooked using the risotto method but should not be called risotto. For example if farro grain is used instead of arborio rice, the dish is called farrotto.

Squash risotto served with Roasted Home Range Chicken and Frisée Salad (curly endive).

Yield: 10 portions

Ingredients:

• 1.5 L chicken or vegetable stock

• 60 g unsalted butter

• 1 kg butternut squash, seeded and peeled, cut into small cubes( another option is to use frozen squash)

• 1 cup white wine, I used my homemade Apple wine

• 30 g onion, chopped fine

• 1 tsp lovage plant

• 450 g Italian Arborio Rice

• 1/2 cup grated gouda, gruyere or parmesan cheese (I used wild nettle gouda cheese from Mountainoak Dairy Farm)

• salt and pepper for taste

• diced green onion for garnish

Instructions:

1. Prepare vegetable or chicken broth, bring broth to boil and then simmer over low heat , cover pan.

2. Heat 30 g of butter in a large sauté pan or Dutch oven. Add onion cook for 2 minutes and add diced squash. Season with salt and pepper.

3. Cook squash for 5-10 minutes on medium heat until the squash is translucent around the edges. Stir frequently, do not let it brown.

4. Add the rice and sauté until well coated with squash and butter.

5. Using 150 ml ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed by the rice mixture.

6. Add another ladle of stock and repeat procedure. Do not add more than one ladleful of stock at the time.

7. Stop adding the stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 30 minutes.

8. Remove from the heat and stir in the remaining butter. Pour it into a casserole dish or Dutch oven. Top with grated cheese and place it in the hot oven until cheese is fully melted.

9. Garnish with diced green onion and serve.

   Enjoy it!

   Buon appetito!