This was a recipe I partnered with Italian chef, Marta in Sienna Italy to make. We both made Risotto via an Instagram Live video- this was mine, and she made an Artichoke Risotto which looked absolutely delicious. We all got to peak into her kitchen in Sienna, which felt so warm and homey.
Notes on the rice: Of course Marta used the best Risotto rice, Carnaroli, from Italy. She also shared with us that Italy is the 3rd biggest rice producer in the world. I was surprised- I thought they were only pasta purists. But, they are also very proud of their rice.
The other top pick for rice is Arborio, which many of you are probably familiar with. Both these grains get super creamy as they cook because they have a high starch content.
But, don’t fret if you don’t have these Italian imports!
I used a Paella rice that worked lovely. I have also read that you can use sushi rice, and other short to medium grain rices. You may not have the Italian creamy-factor 100% but it will still taste wonderful. Just, don’t use long-grain rice like Basmati or Jasmine because the risotto won’t be creamy at all. (You can use these but it will be semi-traditional. Don’t worry I won’t tell anyone.)
Butternut Squash Risotto
- 1 butternut squash, cubed & roasted (roast 400 F for 30 min)
- 3 T butter
- 1 T Extra virgin olive oil
- ½ onion, chopped
- 1 cup short to medium grain rice (don’t use long-grain)
- 1 glass white wine (optional)
- 4 cups veg or chicken broth (simmer in separate pot) Parmesan cheese and peas to finish (optional)
In a medium pot, sauté onions a couple minutes in butter and olive oil, until translucent. Use a wooden spoon if you have it, because it helps scrape the bottom of the pan from sticky bits.
Sprinkle some chopped parsley on top if you have it and more extra virgin olive oil to make it shimmer and sparkle.Finito!
Let cool a bit before eating- risotto, like pizza is notorious for burning the inside of your mouth. Heats up wonderfully as leftovers.
If you are on Instagram, check out some Cooking Essentials videos there: @chefjoannas
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2 Risottos! 1. Artichoke 2. Butternut Squash Risotto! With @martascooking . Catch the recipe in her LIVE video. . 1 butternut squash, cubed (roast 400 F 30 min) 3 T butter ½ onion, chopped 1 glass white wine 1 cup short grain rice Extra virgin olive oil 4 cups veg or chicken broth Parmesan cheese and peas to finish . Sauté onions a couple minutes in butter and olive oil, until translucent. Then, add rice and sauté until pearly white. Add wine and reduce. Then, add broth, 2 ladles at a time and stir. Continue adding broth and stirring for 20-30 minutes. Add salt and pepper to taste. When done to your liking, add in roasted butternut squash, cheese and peas. Done! . #italian #butternutsquash #risotto #italiano #vegetarian #squash #cooking #homecooking #pasta #coronavirus2020 #coronaviruscooking #coronaviruscookingchallenge #pastaporn #fromscratch #madefromscratch #risottolover #risottoallazucca #risottos #risottolovers #simplecookingcookingshow