Grains Recipes -Risotto with Butternut Squash and Balsamic Vinegar


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Risotto with Butternut Squash and Balsamic Vinegar

2 tablespoons olive oil
2 tablespoons butter
1 cup shallots, finely chopped
1 heaping teaspoon dried sage
1-1/2 cups arborio rice
3 1/2 cups vegetable stock -- up to 4 cups
1 pound butternut squash, peeled, seeded, cut into 1-inch pieces (about 3 cups )
1 teaspoon salt or to taste

To serve use any of these final touches:

1/4 cup Parmesan cheese, freshly grated (with more on the side)
Balsamic vinegar to taste (Good balsamic only needs a tablespoon for flavor
Freshly ground black pepper
2 tablespoons

Method

Melt butter with olive oil in a large saucepan or Dutch oven. Put in shallots and saute over medium-high heat stirring frequently for 3 minutes. Add the sage and rice, stirring to coat every grain of rice with the oil. This is an important step in making a good risotto.

Add a 4 to 6 ounce ladleful of stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding stock one ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

When ready to serve, test for seasoning and add salt to taste. Stir in any one or a combination of the final touches. Serve immediately in shallow soup bowls with lots of Parmigiano on the side.

Contributor: L. Simonetta

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