Ah, risotto! When it’s done properly, it can be heavenly. And cooking risotto is actually fun because it is perfectly acceptable to drink wine while doing so. Wine is one of the main ingredients, you know? This is beyond doubt a win-win situation. After many, many attempts, I can proudly say that I have come quite close to making risotto correctly. My exploratory trials with Arborio rice, brown rice, farro, and even barley in a few risotto dishes were surprisingly accepted and praised. For this butternut squash risotto, I chose to use short grain brown rice. I also decided to make this dish as labor intensive as possible by roasting the squash, instead of just cooking it with the rice. The roasting process adds an incredibly flavorsome and caramelized element to the dish. My mouth just watered as I was typing that, but I digress.
I diced up the squash and roasted it in the oven for about 30 minutes and set it aside. In a pot, I sautéed minced shallots, chopped sage, and garlic in olive oil. I then added the brown rice and stirred it until it was fully coated in the olive oil and toasted a bit. Next, I poured in my favorite Sauvignon Blanc. After the wine had been fully absorbed, I started the arduous process of adding the chicken stock, ladle by ladle. You know the process. You’ve seen it on the Cooking Channel. I then folded in the roasted butternut squash and threw in some freshly grated Parmigianino Reggiano. In a separate pan, I sautéed diced prosciutto until it was crispy, and then sprinkled it over the risotto.
Like I said, I have come quite close to making risotto correctly, and this one was the tastiest yet! I guess my amateur, yet wholehearted, risotto attempts will finally meet their match when we go to Italy next week! Have you ever tried making risotto? Any secrets to success?
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