"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan
Make this Italian-inspired risotto recipe a staple in your culinary rolodex.
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley
How to Make It
Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.
I was a little unsure how this would come out using beef broth, I never tried it that way. I have to say it was awesome and my whole family loved it. I did add a small amount of fresh sage, just cause I had some and I like those flavors together. Also, a little white wine for some of the water. So Good!!
This is a Thanksgiving staple at our house. I make a vegan version by subbing veggie broth for the beef broth, omitting the butter, and serving the cheese on the side. Every year, it gets rave reviews from both the vegetarians and carnivores at the table. Yum!
This risotto recipe is outstanding! I only add 1 tablespoon of butter at the end and the flavour is very rich. I have made this recipe at least 10 times and am never disappointed. Serve it at your next dinner party!
I love making risotto (I find the stirring therapeutic) and this is my new favorite risotto recipe. I followed the recipe as written, except I needed more liquid so I used more water. I served the risotto with roasted brussel sprouts, and some bread and "stinky" cheese. It was the perfect winter meal.
I thought the dish was really good, I used shallots instead of the onion (personal taste choice) and steamed the squash instead of boiling it (for time's sake). I also dropped the parsley and infused the butter with fresh sage (just heated butter with the fresh sage leaves and then removed the leaves after a few mintues) for that sage-y, fall taste. The sage butter and beef stock (I used organic, reduced sodium stock) really balanced the sweetness of the squash. My husband liked it, and is not usually a fan of butternut squash. I served it with a baby spinach/arugula mix, shaved parm chz with a vinegrette. I will make again.