Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
- 2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken stock, hot
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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By mrs_ccaldwell_1...
Vallejo, CA
on October 09, 2012
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Simple and Amazing!!! Mario Batali my FAVORITE chef but I rarely make his dishes because they seem so complicated. This one was easy and it was EXCELLENT. I think that in order to get optimal results, everything has to be diced uniformly and in the size instructed as well as only adding in the stock a ladle at a time as it absorbs. Personally, I beleive that the people who are getting risotto that is not "done" enough are the ones who lack the patience to slowly add the stock. Also, I would say that you need make sure you use higher quality/fresh parm (not the kind prepackaged store brand with the green top and use stock, not broth. This was rich and tasty and did not lack any flavor.
FYI--this makes more thna 4 servings IF you are using this as a side dish. If you are using this as a main course, than it probably is a 4 serving portion.
By amdamomtoo
Richmond, VA
on November 14, 2011
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Good basic recipe, though I think only one cup of rice is needed, not two and this made enough for 4 servings. I used one cup rice and 4 cups stock and the consistency was good. Other changes were that I used 1/2 an acorn squash, a small onion and lots of fresh thyme. At the end, I added a bit of cooked lobster meat I had on hand. It really worked well with the squash.
By Chef #1012828
on January 24, 2010
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This is my favourite risotto recipe, and I've tried a few. It's actually the only way I'll eat butternut squash (and enjoy it, anyway. The rice can be a little tough with only the four cups of broth, but I taste as I go anyway, so I always throw an extra smidge in at the end. I also cut the cheese down a bit - but only because the risotto is so delicious even with just the squash. Well worth the time spent standing over the stove. I serve it with roasted shrimp.
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