What's Cooking Guys?
When I first starting working as a chef, one of the things I dreaded cooking was risotto because I thought it was going to be so complicated. I was about 17 and I was working at Sandy Lane Hotel.
One night for a big gala, we had to make a massive vat of risotto. Now I am pretty small, I could literally fit into the pan we were cooking it in. So the chef who was teaching me how to make it said in his thick Italian accent, " no worries, just risotto dance." The risotto dance is the way you stir the rice to create that creamy, luxurious consistency. He made it so easy and fun!
And so I learned to make one of my favorite dishes. And I want to share the recipe for a butternut squash risotto with you today.
Butternut Squash Risotto
Serves 3-4 Dinner portions Or 6 Appetizer Servings
4-6 cups chicken or vegetable stock
4tbsp butter
1 small onion (finely chopped)
1 cup butternuts squash peeled and diced - approx 1/2 inch cubes
1 cup of arborio rice
1/2 cup white wine (preferably dry)
1/2 cup fresh grated Parmesan cheese
Salt and Pepper to taste
Method:
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2-Add the rice and cook for about 2 mins to give the rice a slight toast. Then add the wine and stir constantly until wine is absorbed.
3-Add a few ladles of stock; just enough to barely cover the rice. Cook over medium heat until stock has been absorbed. Continue cooking and stirring rice; adding a little bit of stock at a time, cooking and stirring until it is absorbed.
4.After about 10 mins add the butternut squash.Continue cooking until the rice is tender, but still firm to the bite.
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a fabulous, creamy consistency. Season to taste.
We served ours with a slice of roasted chicken, a sprig of basil and some herbed oil.
Hope you enjoy!
Have a delicious day
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