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(Risotto with squash)
- 1 small yellow onion, small dice
- 3 T extra virgin olive oil
- 1 small butternut squash, peeled, cleaned and roughly chopped
- 350 gr Principato di Lucedio Carnaroli rice
- 2 liters vegetable stock, kept simmering
- Salt and pepper to taste
- 3 T Parmigiano-Reggiano
- 1 T butter
Saute the onion in olive oil over medium heat until onion is translucent. Add the squash and saute for a minute. Add a few tablespoons stock to onion and squash mixture. Cover and cook for 10 minutes. Add the rice and toast for 4-5 minutes. Add a ladle of stock at a time. Keep stirring the rice. As the stock evaporates, add another ladleful until the rice is nearly done, around 14-16 minutes. Season with salt and pepper to taste. Turn off the flame and stir in the cheese and the butter. Serve immediately.
Serves 4
Rosetta Clara Cavalli d'Olivola, owner Principato di Lucedio
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