A warming bowl of butternut squash risotto is just what a cold late fall day calls for.
This butternut squash risotto starts off with crispy, fried sage. I use the fragrant oil that the sage fried in to cook the rest of the risotto. The base of the risotto includes plenty of sweet, onions and butternut squash, of course.
I’m sure this comes with no surprise, but this recipe is inspired by a butternut squash risotto we make at work. Instead of garnishing with gremolata (which is also very delicious), I decided to go with the fried sage.
The most important tip I got from work is the method of cooking the risotto. I read so many recipes and watched just as many videos on how to make risotto. One good thing about working for an Italian chef, is it helped me realize there’s another way to make risotto. My new favorite way.
Instead of constantly adding stock and stirring the rice throughout the whole process, I added stock in slightly larger increments and saved most of the stirring for the end. Well, that’s a bit of an understatement. Once the rice is cooked properly, I added in the butter, cheese and a bit more stock and shook the pot while stirring vigorously. You have to put in a little muscle at the end until the rice is bound and super creamy. Whether you make butternut squash risotto, mushroom, seafood or any other variety you like, I hope you try out this tried and true method.
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