by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 cups Carnaroli fine rice (not parboiled) Ask a question about this ingredient
1 1/2 pound squash, peeled and cleaned Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
5 cups vegetable broth Ask a question about this ingredient
1/2 cup Viognier wine (dry white wine) Ask a question about this ingredient
3 shallots very finely chopped Ask a question about this ingredient
3 sprigs fresh lemon thyme Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
1/2 cup Parmesan cheese grated Ask a question about this ingredient
2 tablespoons pistacchios, skin removed finely chopped Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
White pepper Ask a question about this ingredient
Pre-heat the oven to 325ºF with rack in the middle.
Ask a question about this stepFor the squash: Peal and clean the squash and cut in small cubes. Put in a bowl, wash and drain, add the olive oil, some salt and freshly grated white pepper, the fresh rosemary and fresh thyme. Put in aluminium foil and close the aluminium over the squash and bake in the oven for about 45 to 50 minutes or until cooked.
Ask a question about this stepTake1/2 of the squash out, remove all the herbs and blend with 1/4 cup vegetable stock from the 5 cups for the risotto to get a very smooth purée. Season well with salt and freshly grated Sechuan pepper to give it a lemony taste.
Ask a question about this stepPut up the temperature of the oven to 350ºF. The remainder squash, remove the top part of the aluminium foil and leave in the oven to brown for another 20 minutes.
Ask a question about this stepPeel and chop very finely the onion.
Ask a question about this stepPut the vegetable broth in a pan and keep it over low heat so it is always hot.
Ask a question about this stepIn a pan melt 2 tablespoons of butter over medium heat, add the onion and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent. Add the white wine and let the alcohol evaporate completely.
Ask a question about this stepAdd enough broth to just cover the rice, lower the heat to medium-low and allow to cook uncovered until it’s almost dry. Add another ladle of broth and stir. Allow to simmer gently until it’s almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto.
Ask a question about this stepAfter 15 minutes, remove from the heat, add 1/2 cup of roasted squash purée, the Parmesan, the remaining 2 tablespoons of butter, stir vigorously with a wooden spoon. Check the seasoning.
Ask a question about this stepAdd the pieces of roast squash, stiring gently so they don't break up, cover and let rest for 2 minutes before serving.
Ask a question about this stepVoilá!
This looks fantastic, I love risotto dishes. Have you ever tried this with pumpkin? I just did a recipe from Tessa Kiros with pumpkin & pancetta in risotto. I can't wait to try your recipe, I love the brilliant addition of pistachios!
Kelsey, I use a pumpkin from the north of Italy that has a dark green skin and is quite small but very rich in taste compared with the bland big pumpkin. In taste I think it resembles most the American squash, hence I put squash. I think with pumpkin it will come out as good but a little less sweet. The pancetta is a great idea actually!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
The pumpkin in northern italy sounds fantastic - yet another reason to plan a visit!