Your Life A to Z Recipe: Wednesday,December 4th, 2013: Butternut Squash Risotto

Posted: Updated:

Your Life A to Z Recipe: Wednesday, December 4th

By: Chef Chris Nicosia, SASSI

Butternut Squash Risotto

Butter                                                      2 Tbsp plus 3 Tbsp for finishing
Extra Virgin Olive Oil                             2 Tbsp       
Yellow Onion, small dice                    1 small onion
Garlic, chopped                                     2 Cloves
Arborio or Carnaroli Rice                     2 cups
Vegetable Stock, HOT                          6-7 cups
Butternut Squash Puree                      2 cups
Parmigiano Reggiano, grated            1 cup
Salt                                                           to taste
Mascarpone                                           4 Tbsp
Pancetta, thinly sliced cooked crisp   2 oz
Sage Leaves, fried (optional)              12 each

In a medium sized pan, heat the butter and oil over medium heat until butter is melted
Add onion and garlic and cook until soft, about 5-8 minutes
Add rice and stir to coat, and allow to cook for another 3 minutes
Add enough hot vegetable stock to cover rice, and stir until stock is absorbed
Continue adding the stock a ladleful at a time, stirring constantly, until each addition of stock has been absorbed
Before adding the last ladleful of stock, add the butternut squash puree
Cook, stirring constantly until rice is tender, and season to taste with salt
Remove from heat and stir in the remaining butter and parmigiano
Divide among 4 warm bowls, top each with a tablespoon of mascarpone, crispy pancetta,a dusting of greated parmigiano, and fried sage leaves if you like.