Your Life A to Z Recipe: Tuesday, November 5th, 2013: Butternut Squash & Goat Cheese Risotto

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Your Life A to Z Recipe: Tuesday, November 5th

By: Chef Gio Osso, Virtu Scottsdale

Butternut Squash & Goat Cheese Risotto
For 4 people

For the squash

2 cups butternut squash (cubed)
1 Tbspn extra virgin olive oil
1 tspn honey (preferably chestnut oil)
S&P to taste


Place a sauté pan over medium heat and drizzle in olive oil. Once oil is heated, place squash in and sauté until squash is fork tender and the natural sugars begin to caramelize. Season squash by drizzling the honey and a sprinkle of salt and pepper. Set aside.

For the risotto
2 Tbspn unsalted butter
½ Spanish onion diced (Vidalia or any sweet onion will work)
1 cup Arborio rice (Vialone Nano or Carnaroli are preferred. Arborio is most common.)
½ cup white wine
1 ½ chicken stock (vegetable stock or just plain water can be substituted)
 1/3 cup grated parmigiano reggiano
¼ cup goat cheese
¼ cup shaved parmigiano reggiano
1 Tbspn sage (torn by hand)
2 Tbspn chestnut honey


In a sauté pan over medium heat, melt the butter until the butter begins to foam. Add the onion to the butter and stir until the onion becomes translucent. Add the rice and continue to stir until the rice is completely coated in the butter and a nutty aroma begins to emerge from the pan. Add the wine and continuously stir until the wine is almost completely evaporated. Slowly add the stock, about a cup at a time, and keep stirring. The stirring is the most important factor in making a creamy delicious risotto. Keep adding stock until the rice is al dente in texture. Add the squash, goat cheese, sage and grated parmigiano reggiano and stir to incorporate thoroughly. Season with salt and pepper. Divide into 4 bowls and top with the shaved parmigiano reggiano and drizzle with the chestnut honey.