Delicata is a beautiful, sweet, orange 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 tablespoons extra-virgin olive oil
~1 yellow onion, chopped
~1-1/2 cups (10 1/2 oz/330 g) Arborio rice
(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 & are opaque, 3 to 5 min. -Add sage- pour in 3/4 cup (6 fl oz/180ml) of wine, and again cook until absorbed. Add remaining (till absorbed)When rice is almost tender (about 15 min) stir in the reserved shredded squash. Continue to cook, adding (Layers and stock, stir constantly (20-25 minutes total) Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Additional stock if necessary...
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.
Tip 1:When the rice becomes firm but tender, the center of each kernel is no longer chalk-white...
Tip 2:Stir in Parmesan cheese to taste, then spoon the risotto into warmed plates. (Pats of butter optional)
-Me-ander's, "Kosher Cooking Carnival #6!"
And, everythingandnothing! Hosting the:
Carnival of the recipes for Mother's Day!