Risotto de calabazote asado

Ingredientes

• 6 Tablespoons unsalted butter, divided
• 1/2 large yellow onion, diced
• 1 large clove garlic, minced
• 1 cup arborio rice
• 2 Tablespoons fresh chopped sage
• salt and pepper to taste
• 1 cup dry white wine (we like chardonnay)
• 3 cups vegetable or chicken stock
• 1 cup butternut squash purée (see recipe notes)
• 1/2 cup shredded parmesan cheese
• 3 Tablespoons unsalted butter
• 4-5 fresh sage leaves

Preparación

1. 1

   --- FOR THE RISOTTO: ---

2. 2

   In a large, wide pot or saucepan, heat 2 Tablespoons of butter over medium heat. Set the remaining butter aside for later!

3. 3

   Add onion and garlic to butter and sauté until onion is translucent, about two minutes.

4. 4

   Add arborio rice, sage, salt, and pepper and stir to combine. Cook for 2-3 minutes until the edges of the rice start to look translucent.

5. 5

   Add white wine to pan and stir to incorporate. Cook, stirring frequently, until rice has absorbed most of the liquid, about 10 minutes.

6. 6

   Add 1 cup stock and cook, stirring frequently, for 5-10 minutes or until rice has absorbed most of the liquid. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more time; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.

7. 7

   Stir butternut squash purée into risotto.

8. 8

   Add remaining butter and parmesan cheese to risotto. Stir until butter and cheese have melted completely and all ingredients are incorporated. Taste and add salt as necessary.

9. 9

   Transfer risotto to serving dish(es), top with browned butter (instructions below) and serve immediately.

10. 10

    --- FOR THE BROWNED BUTTER: ---

11. 11

    When risotto is just about done, heat butter in a small skillet or saucepan over medium heat.

12. 12

    Add fresh sage leaves and cook, stirring occasionally, for 5-8 minutes or until butter is fragrant and lightly browned and sage is crispy. Keep an eye on the butter as it cooks and turn off the heat as soon as the solids in the butter start to brown - if you cook it too long, it can burn and taste bitter. Spoon browned butter over risotto and garnish with the crispy sage leaves.