Risotto Alla Zucca (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter or vegan butter substitute
02 -
1 medium onion, finely diced
03 -
3 cloves garlic, finely minced
04 -
1 teaspoon chopped fresh sage (or dried sage)
05 -
Salt and pepper to taste
06 -
60 ml white wine
07 -
600 g butternut squash, cubed into 1.25 cm pieces
08 -
200 g arborio rice
09 -
1.2 liters hot vegetable or chicken stock
10 -
50 g freshly grated Parmesan cheese
→ Garnish
11 -
Fresh sage leaves
12 -
Shaved Parmesan cheese
# Instructions:
01 -
Heat a large skillet over medium heat and melt the butter. Add onion and garlic, sautéing until soft and translucent.
02 -
Incorporate sage, salt, and pepper, stirring well to combine flavors.
03 -
Add the cubed butternut squash to the pan. Stir thoroughly and allow squash to soften slightly, developing light caramelization.
04 -
Reduce heat to medium-low and add arborio rice. Toss to coat with the vegetable mixture and toast for about 1 minute.
05 -
Pour in white wine and stir continuously until liquid reduces, approximately 5 minutes.
06 -
Begin adding hot stock approximately 120 ml at a time, stirring constantly. Wait for each addition to be absorbed before adding more.
07 -
Continue the stock-adding process until all liquid is incorporated, maintaining constant stirring. The squash will soften and break down, creating a smooth orange-hued creamy sauce.
08 -
Mix in the grated Parmesan cheese until fully incorporated and melted.
09 -
Plate immediately, garnishing with freshly shaved Parmesan and chopped sage or parsley.
# Notes:
01 -
Constant stirring is essential to develop the creamy texture characteristic of authentic risotto.
02 -
Stock should be kept hot during the cooking process to maintain temperature consistency.