I hadn't made risotto in a while and last weekend busted out a killer version with butternut squash, brown butter, and crispy sage. It was so damn good and reminded me of how much I like the stuff.
I took a large squash, cut it in half, scraped out the seeds, sprinkled one half with S&P, fresh sage, and olive oil, then put it cut side down in a 400 degree oven. While that half was roasting, I peeled and diced the other half, then threw the dice into a separate pan with more seasoning and tossed it in the oven.
Then I got started on a fairly standard risotto: Softened a diced onion in butter and olive oil, added chopped garlic and sage, then added about a cup and half of arborio and stir for a minute or two before adding a half a cup of white wine. When that was absorbed I started adding ladles of hot chicken stock, adjusting the temp and stirring almost continuously, repeating as each addition of stock was absorbed.
After about 40 minutes of roasting I pulled the "whole half" squash out of the oven, scooped out the flesh, and mashed it loosely in a bowl with a little butter. I added this directly to the risotto together with a little more stock. When the rice was just shy of done I turned off the heat and stirred in the diced roasted squash together with some grated parm and chopped fresh sage. In a separate pan I browned some butter and fried whole sage leaves, which I then drained on paper towels. When the risotto was done I stirred in a little of the brown butter, then served with copious grated parm, a drizzle of brown butter, and some of the fried sage. Holy crap it was good!!
We drank a tasty Sonoma county Syrah and toasted good fortune...
I took a large squash, cut it in half, scraped out the seeds, sprinkled one half with S&P, fresh sage, and olive oil, then put it cut side down in a 400 degree oven. While that half was roasting, I peeled and diced the other half, then threw the dice into a separate pan with more seasoning and tossed it in the oven.
Then I got started on a fairly standard risotto: Softened a diced onion in butter and olive oil, added chopped garlic and sage, then added about a cup and half of arborio and stir for a minute or two before adding a half a cup of white wine. When that was absorbed I started adding ladles of hot chicken stock, adjusting the temp and stirring almost continuously, repeating as each addition of stock was absorbed.
After about 40 minutes of roasting I pulled the "whole half" squash out of the oven, scooped out the flesh, and mashed it loosely in a bowl with a little butter. I added this directly to the risotto together with a little more stock. When the rice was just shy of done I turned off the heat and stirred in the diced roasted squash together with some grated parm and chopped fresh sage. In a separate pan I browned some butter and fried whole sage leaves, which I then drained on paper towels. When the risotto was done I stirred in a little of the brown butter, then served with copious grated parm, a drizzle of brown butter, and some of the fried sage. Holy crap it was good!!
We drank a tasty Sonoma county Syrah and toasted good fortune...
That sounds AMAZING! I may even try it out tomorrow night!
