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risotto with squash, marscapone, sage and amaretti biscuits

November 23, 2008

squash

Risotto is a mature meal.  The consumers of the risotto need to appreciate that it is a time intensive activity.  It is not merely rice.  Or pasta.   It is an odd hybrid.

All good risotto is prepared with love, and fueled by a large glass of red wine as drunk by the Cook who has to tend to the risotto carefully, and is tied to the stove.  Do not stop stirring, risotto fans!

This is not a good time for the Risotto Cook to step away from the stove to email her friend Glen, or disaster will prevail.

I made an entire pasta pot of risotto.  Mike also barbecued up some Italian sausages, which we ate with balsamic glaze.  The risotto was quite sweet, and I cut up my sausages and mixed them in…that helped temper the sweetness.

Here’s what I did to make that vat of risotto. 

risotto2

First, make Jamie Oliver’s basic risotto recipe.

Then, do this:

1 medium butternut squash
olive oil
cinnamon, chili flakes, salt, pepper
1 750 ml container of organic chicken broth
2 Tablespoons of marscapone cheese
parmesean
1/4 cup butter
a handful of amaretti biscuits, crumbled
8 fresh sage leaves

  • preheat oven to 400.  Quarter a butternut squash and dig out seeds.  Rub with olive oil and a spice combo of cinnamon, salt, chili flakes and pepper.  Cook in oven for 45 minutes.
  • pour half a box of chicken stock in a pasta pot.  Add pre-made risotto base.  Stir, stir, stir.
  • scoop out squash and stir into risotto.
  • after that stock has evaporated, add ladlefuls of more chicken stock to the risotto.  One ladleful at a time, until risotto is done – about 4 – 6 ladles.  Stir, stir, stir.  This will take around 12 minutes.
  • add butter, marscapone, parmesean and season with salt and pepper to taste.
  • put lid on pot and let it sit for 5 minutes.
  • meanwhile, fry up the sage leaves in olive oil until crispy.  Take out with slotted spoon and pat dry with a paper towel.
  • serve risotto with crumbed amaretti biscuits and sage leaves on top. 
  • also serve with extra parmesean for grating on top.
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2 Comments leave one →
  1. November 24, 2008 4:20 pm

    That sounds wonderful! Hmm, I think I’m making risotto tonight. I took leftover turkey out of the freezer. Maybe a mushroom risotto? Thanks for the inspiration.

  2. November 24, 2008 4:24 pm

    The great thing about risotto is you can put just about anything in it! Everything melts in for creamy goodness…good luck with yours…and don’t burn the pot like I did!

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