Butternut squash risotto with balsamic vinegar
From The Da Fiore Cookbook by Damiano Martin, this tender risotto with combines the sweet nuttiness of squash with drizzled balsamic vinegar
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
45
MINUTES
Ingredients
1 small butternut squash or 1 Kabocha squash (about 450g)
¾ cup sunflower oil
¼ onion, diced
salt
700g Carnaroli or Vialone Nano rice
2.4l stock
110g Parmesan, grated
1 tbsp unsalted butter
aged balsamic vinegar, for drizzling
For the broth:
2 celery stalks, halved
2 carrots, halved
1 onion, halved
3l water
Method
Combine all the broth ingredients in a pot. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Strain and discard the vegetables. Cool and refrigerate for up to four days.
Trim the ends from the butternut squash. Using a vegetable peeler remove the skin. Cut the squash in half lengthwise and scoop out the seeds and fibres. Divide each squash half in quarters. Using a knife or mandoline on a fine slicing setting, cut the squash pieces into slices.
In a medium, heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until soft, about three minutes.
Add the butternut squash, season with salt, and cover with water. Cook, simmering, until the squash easily breaks apart, about 20 minutes.
Stir in the rice, then add a cup of the hot vegetable broth. Cook at an aggressive boil, stirring often, for eight minutes, adding a cup of broth at a time, as necessary; the rice should almost completely absorb the broth between additions.
Add the Parmigiano, stirring to incorporate, then continue cooking, adding broth as necessary, until the rice is al dente and the mixture moist but not watery, about 8 minutes.
Remove the pan from the heat. Stir in the butter and adjust the seasoning with salt if necessary.
Divide the rice among serving plates and drizzle with balsamic vinegar. Serve immediately.
