Brown-Butter Squash Risotto
When it comes to risotto, there’s really only one hard-and-fast rule: Use Arborio rice! Its starches are uniquely capable of breaking down into the just the right creamy-but-never-mushy texture. If you must use something else, the only viable substitutes are Italian carnaroli and Spanish bomba, aka paella rice. Some people like their risottos a little soupier, others a little thicker. Luca’s nonna always said that the risotto is done when you can carve a road in it with the tines of your fork.
Yield: All recipes serve 2 people
Chef Notes: Most butternut squash weigh in at well over a pound! Whatever size you end up buying, we recommend roasting the whole squash, dressing it with additional olive oil and salt if needed, then incorporating any leftovers into soups, salads, or dishes like our Fall Street Tacos.
Components
Risotto
Toasted Squash Seeds
Fried Sage
Brown Butter
Parmigiano-Reggiano (optional)
Mise
Roast Squash and Toast Seeds Peel and halve butternut squash, scooping out innards and reserving seeds. Cut into ½ inch cubes and toss in bowl with oil and salt, then place on baking sheet, reserving one corner of sheet. Rinse any pulp off reserved seeds and pat try. Place on free corner of baking sheet and sprinkle with a little salt and oil. Roast in 400˚F oven, checking on seeds after 5 minutes and stirring (they will be ready after 5-10 minutes). Remove toasted seeds and continue to roast squash until lightly charred and fork-tender, about 10-15 more minutes. Remove from oven and set aside.
Cook Rice Warm the 4 c vegetable stock and 1 c water in a saucepan over low heat, and keep close at hand on a rear burner. Melt 2T butter in a large, deep skillet, then add diced onion and sauté until transparent. Add rice to the skillet and toast, stirring, until lightly golden. Add 3 c of the warm vegetable broth mixture to the rice and bring to a simmer. Cover and cook over low heat for about 20-30 minutes, until the rice is tender.
Make Risotto Increase heat to medium and add the remaining broth in a slow stream, stirring constantly, until the broth is fully absorbed and the rice has thickened and has a creamy consistency. Gently fold in roasted butternut squash. Taste and add more salt, if needed.
Brown Butter and Fry Sage Leaves Place butter in a small saucepan and bring just to a boil, then let butter continue to cook, watching carefully, as it turns a deep brown. Remove from heat and immediately add sage leaves to hot butter (they will sizzle on contact). Leave sage leaves in butter for about a minute, allowing them to crisp up, then remove sage leaves with a fork or small slotted spoon and place on a paper towel–lined plate.
Finish
Scoop risotto into a deep bowl and top with toasted squash seeds, fried sage, and a drizzle of brown butter. Sprinkle grated Parmigiana on top if desired.