Recettes à essayer (La_Maudite)

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 Risotto al Zucca
Author: La_Maudite (---.qc.sympatico.ca)
Date:   05-01-02 00:27
English: Squash Risotto

Recipe copyright 2001, Mario Batali. All rights reserved


1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
2 cups Arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling


1. In a 12 to 14-inch skillet, heat the olive oil over medium heat.

2. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.

3. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

4. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.

5. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

6. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

7. Stir in the butter and cheese until well mixed.

8. Portion risotto into 4 warmed serving plates, serving with extra cheese.


Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Episode #: IT1A10

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