Photo: Black as Night Risotto with Acorn Squash and Parmesan Recipe
Ingredients
- 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
Directions
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.
Remove from the heat and let stand for 5 minutes. Stir in the grated cheese, and mix well. Fold in the baked squash. Serve immediately, topping each portion with the Parmesan cheese curls and 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
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.
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By JOCinPWC
Manassas, VA
on January 29, 2012
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OK -- this recipe needs some SERIOUS tweaking!! Since I didn't have 4 gms of squid ink lying around, nor did I have a squid in my bathtub that I could slap around so he would squirt out 4 gms of ink, I had to leave this part of the recipe out. I checked on the roasting squash after 25 minutes and it was already way too soft -- so I would recommend 15 - 20 minutes -- not 45. I prepared the Emeril's Essence as directed, but come on -- a half teaspoon? Where is the kick to that. Next time, I will add at least a full teaspoon and probably 1.5 teaspoons before roasting the squash. And I used extra virgin olive oil, not the canolla.
Now I do risotto often. I use at least a cup and a half of wine at the start if not two cups. And I used the full 32 oz. container of Swansons chicken broth.
With those modifications, I would rate this as a keeper. I'll check back after I find a friendly squid.
By SRF68
Glenwood, IA
on October 26, 2009
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I didn't use the squid ink.
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