I posted this recipe last week, but while trying to make some modifications on this site yesterday I erased part of the post. Thus, I will post it again because this recipe is that good.
My boyfriend found this gem of a website named:
Also, check out their You Tube channel, they have many entertaining videos that will teach you a lot of Italian cooking tips:
https://www.youtube.com/channel/UC1tKrA3PQlDzKzmhgq7wPPQ
I reap the benefits from his find and his new found love of cooking Italian. Often, I come home to freshly cooked pasta and other delicious Italian intricacies.
This is one of my favorite dishes from the site so far, it is a northern Italian risotto. It calls for an easy to make homemade vegetable broth.
Ingredients:
- 1 russet potato, quartered
- 1 stalk celery, cut into 4-inch pieces
- 1/2 carrot, cut into 4-inch pieces
- 1/2 tomato
- Sprig of fresh parsley
- 1 white onion
- 3 cups butternut squash, cubed
- 2 TBS unsalted butter
- 1 cup of carnaroli or arborio rice
- 1/2 cup white wine
- 1/2 cup gorgonzola cheese, cubed
- Parmigiano-Reggiano cheese for grating
- Olive oil
- Salt
- Fresh black pepper
Directions:
Begin by making the vegetable broth. Place potato, celery, carrot, tomato, parsley, half of the onion, a splash of olive oil, and a pinch of salt into a saucepan with water and simmer for 25-30 minutes.
Dice the other half of the onion. Heat 2-3 TBS olive oil into a sauté pan and sauté diced onion until tender, about 2 minutes. Add the cubed squash, stir frequently for 2-3 minutes, and salt and pepper to taste. Add a ladle of the vegetable broth and allow to simmer for 5-6 minutes. Add more broth if necessary to prevent burning.
Toast the rice by melting 1 TBS of butter into a saucepan and stir frequently for 1 minute. Add the wine and cook the alcohol off for a couple minutes.
Add the toasted rice into the squash pan and combine. Begin adding simmering vegetable broth in increments to maintain the ability to cook the rice and to achieve a certain consistency. Desired consistency is soft and not crunchy but not overcooked. This will take at least 15-18 minutes and will require your attention.
Once desired consistency has been reached take the pan off the heat and add 1 TBS butter, gorgonzola cheese, a generous grating of Parmigiano and combine.
Allow to sit for 3 minutes then serve with another grating of Parmigiano to top the master piece off.
Godere!
