Risotto Alla Zucca Butternut Squash Risotto Recipes

Steps:

• Cut the stick of butter in half. Melt half in a large, heavy saucepan. Peel and slice the onions thinly, and add to the melted butter. Saute gently for approximately 15 minutes, stirring occasionally, until the onions begin to soften.
• Meanwhile, peel the squash or pumpkin, and roughly chop into small pieces, discarding the fibrous part surrounding the seeds. You should have between 2 and 3 cups of the vegetable. Add the squash to the onions, and stir well. Cover and cook for at least 5 minutes, or until the squash is soft enough to be broken up with spoon. If it starts to scorch, add a little water.
• While the squash is cooking, bring 6 cups of water to a rolling boil. Add salt if desired. Reduce heat to very low until the water barely simmers.
• Add the rice to the squash and onions, and stir to mix well. Add a ladle or two of simmering water to the rice and stir. As soon as the rice has absorbed the water, add more, and continue adding simmering water, ladleful by ladleful, stirring continuously. There should always be liquid visible in the pan. Do not add all the water at once, since this will produce boiled rice rather than risotto. The rice is done when it is al dente, with a bit of a bite in the center. Each grain should be well-coated with brilliant yellow stock, which should be dense and rather syrupy-looking. The risotto should be thick enough to eat with fork.
• When rice is cooked, remove from the heat, and immediately stir in remaining butter, freshly ground black pepper if desired, and the Parmigiano-Reggiano cheese. Serve immediately, and pass more cheese at the table.

Steps:

• In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
• Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
• Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
• Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.