[Risotto Delicata: mb© | D.marc -06]
Delicata is a beautiful, sweet, orange winter squash; although you can use butternut, as well. The key is to select a firm and rich orange, as enhances the color of this dish...
~1 small; about 1 lb or (500g)
~2-3 cloves garlic
~3-4 cups (24-32 fl oz/750 ml-1l) Vegetable or chicken stock
~4 tablespoons (2 oz/60 g) salted butter
(2 oz/60 g) salted butter
~2 tablespoons extra-virgin olive oil
~1 yellow onion, chopped
~1-1/2 cups (10 1/2 oz/330 g)
Arborio rice (Do yourself a favor; do not substitute type of rice)
~Approx: 5 fresh sage leaves; finely shredded
~1- 1/2 cups (12 fl oz/375 ml) dry white wine
~pinch of freshly grated nutmeg
~freshly ground pepper
~3/4-1 cup (3-4 oz/90-125g) Grated Parmesan cheese
In small bowl, crush garlic, pinch of salt, set aside...
Halve squash, scoop out seeds, peel, cut into 1/2 inch strips.
Dice, and coarsely shred the rest (use large holes in grater.)
Pour stock in saucepan, bring to (med) or less, and maintain gentle simmer
Large saucepan, melt 1/2 of butter w/ olive oil (med. heat)
Add diced squash and onions, sauté until softened (5-7 min)
Raise heat to med. high, add rice, cook, stirring, until kernels are coated with the butter and oil and are opaque, 3 to 5 min.
Add sage, pour in 3/4 cup (6 fl oz/180ml) of the wine, and again cook until absorbed.
Stir until remaining wine is absorbed. Now begin adding the hot stock (about 1/2 cup; 4fl oz/125 ml at a time: stirring until almost all the stock is absorbed before adding more. When rice is almost tender (about 15 min) stir in the reserved shredded squash. Continue to cook, adding (Layers= stock, stir constantly)...
(20-25 minutes total. Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional stock if necessary...
Tip 1: When the rice becomes firm but tender, the center of each kernel is no longer chalk-white...
Tip 1: Stir in Parmesan cheese to taste, then spoon the risotto into warmed plates. (pats of butter on top; see: enlarge image above/ optional)
~(All content © | Digimarc -06)
the wheat & rye guy
hosts: The Carnival of the Recipes #76!