RISOTTO, BUTTERNUT SQUASH & SAGE CREAM
As seen on our OCTOBER menu of THE DINNER SHOW. We sometimes add some nutmeg and a small touch of cardamom to dress this recipe up for fall. Also pumpkin can be substituted for Butternut squash.
3 Tablespoons EVOO
- ½ cup shallots, minced
- 2 cloves garlic, minced
- 1 cup risotto
- ½ cup dry white wine
- 2 1/2 cups water
- 2 1/2 cups (approximately) chicken stock, hot
- 1 cup butternut squash, small dice
- 1/2 cup butternut squash puree, roasted, optional
- TO TASTE sea salt, ground pepper and coriander
- ½ cup fresh pecorino or aged parmesan cheese
Place oil in large sauce pan on moderate heat; add shallots, diced squash, garlic and aborio rice, and cook till vegetables are aromatic and rice becomes slightly translucent; add wine. Cook until wine is almost absorbed and add the stock and water mixture, ½ cup at a time, stirring with each addition to ensure even absorption. Finished rice should be slightly resistant to the tooth-tender. Add warm squash puree and adjust seasonings. Finish with cheese. Serve with sage cream, if desired. See Recipe below.
2 cups heavy cream
2 Tablespoons chopped sage
Place sage and cream in wide sauce pan. Bring to simmer and reduce to 1 cup. Strain and serve along side risotto.