I bought an acorn squash the other day and, well, didn't really know what to make with it. I found a great risotto recipe at Food Network from Mario Batali. So simple, so delicious.
Creamy and perfect balance of flavors. YUMMY!!!
Risotto al Zucca:Squash Risotto
Recipe from Mario Batali, Food Network
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
In a 12 to 14-inch skillet, heat the olive oil over medium heat.
Risotto al Zucca:Squash Risotto
Recipe from Mario Batali, Food Network
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
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.
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.
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.
Wow this looks so great. I'm definitely saving this.
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