With so many recipes for risotto out there, it’s difficult to be original. Well, here’s one that’s as beautiful as it is delicious. The earthiness of chanterelle mushrooms contrasts with the sweetness of the squash, and a touch of brown butter at the end adds just the right amount of richness.
- 1 1/2 pound red kuri squash, peeled, quartered, and seeded
- Salt and freshly ground black pepper, to taste
- 6 cups vegetable stock
- 4 tablespoons olive oil
- 1 cup shallots, diced finely
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 1 cup rocket arugula
- 1/2 cup sheep’s milk Parmesan
- 1/2 cup golden chanterelle mushrooms
- 1 -2 tablespoons butter
- 2 sage leaves, torn
- Winter truffle, shaved, to taste
Preheat the oven to 325 degrees.
Bring a pot of water to boil over high heat. Use a melon baller to scoop out about 1 cup of the squash flesh. Blanch the squash rounds for about 1 minute, drain, and set aside.
Season the remaining squash with salt and pepper, to taste. Place on a baking sheet and roast for about 45 minutes, or until tender. Transfer the cooked squash with 2 cups of the vegetable stock to a blender and purée to a creamy consistency. Set aside.
Heat 2 tablespoons of the oil in a pan over medium heat. Add the shallots, and cook until translucent, 3 minutes. Add the arborio rice and mix well. Next, add the white wine and stir constantly until absorbed. Continue the process with the remaining vegetable stock until the rice is cooked, 18-20 minutes. Add the reserved squash purée and rocket, then finish with ¼ cup of the Parmesan.
In a separate pan, heat the remaining oil over medium-high heat. Sauté the chanterelles and squash rounds for 2 minutes. In a separate small sauté pan, heat the butter over medium heat until the foam subsides and the butter turns nutty brown, taking care not to burn the solids. Combine all of the ingredients in a bowl and finish with the torn sage, winter truffle, and the remaining Parmesan.