by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
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2 cups
Carnaroli fine rice (not parboiled)
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1 1/2 pound
squash, peeled and cleaned
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4 tablespoons
butter
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5 cups
vegetable broth
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1/2 cup
Viognier wine (dry white wine)
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3
shallots very finely chopped
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3 sprigs
fresh lemon thyme
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1 sprig
rosemary
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1/2 cup
Parmesan cheese grated
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2 tablespoons
pistacchios, skin removed finely chopped
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1 tablespoon
Extra Virgin Olive Oil
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White pepper
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Pre-heat the oven to 325ºF with rack in the middle.
Ask the hotline about this step!For 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 the hotline about this step!Take1/2 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 the hotline about this step!Put 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 the hotline about this step!Peel and chop very finely the onion.
Ask the hotline about this step!Put the vegetable broth in a pan and keep it over low heat so it is always hot.
Ask the hotline about this step!In 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 the hotline about this step!Add 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 the hotline about this step!After 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 the hotline about this step!Add the pieces of roast squash, stiring gently so they don't break up, cover and let rest for 2 minutes before serving.
Ask the hotline about this step!Voilá!
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!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
The pumpkin in northern italy sounds fantastic - yet another reason to plan a visit!