Black as Night Risotto with Acorn Squash and Parmesan
- 1 acorn squash (about 2 pounds), halved, seeded, and cut into 1/2-inch dice
- 2 tablespoons canola oil
- 1/2 teaspoon Emeril's Essence, recipe follows
- 3 cups vegetable broth
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 2 teaspoons minced garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 (4-gram) packet squid ink
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan
- 4 ounces Parmesan curls
- 2 tablespoons chopped fresh chives
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat the oven to 375 degrees F.
Toss the squash with the oil and Essence, and spread in 1 layer on a baking sheet. Roast, stirring occasionally, until just tender, about 45 minutes. Remove from the oven and set aside.
In a medium pot, bring the broth to a simmer and keep at a bare simmer.
In a large pot, melt the butter. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Add the wine and cook, stirring, until it evaporates. Add 1/2 cup of the stock, the squid ink, the salt, and pepper. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid. Cook until all the liquid has been absorbed and the rice is tender, about 20 minutes.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.