The holiday season is coming, and this Italian Risotto is an ideal dish to surprise your friends and family!
The butternut squash risotto (Risotto alla Zucca Violina in Italian) is a classic of Northern Italian cuisine.
Today I added smoked trout, typical of Lake Garda, and Parmigiano Reggiano cheese, another critical ingredient of Italian Risotto.
The rice cooks low and slow into a delicious onion and squash puree, then tossed far from the heat with butter cheese and smoked trout.
The balsamic vinegar gives a particular taste, and its gentle acidity balances the butter’s fat flavor.
Buon appetito!
Filippo
INGREDIENTS
1.5 CUP (330 g) – Carnaroli Rice
2 Lb (90 g) – Butternut Squash
1 – Red Onion
8 OZ (230)- Smoked Trout Fillets
1 – Bay Leaf
1 – Rosemary Sprig
2 – Thyme Sprigs
1/2 CUP (45 g) – Parmigiano Reggiano Cheese
1 TSP – Balsamic Vinegar
6 TBSP (85 g) – Butter
2 QUARTS (2 Liters) – Vegetable Broth
1 SPRINKLE – Black Pepper
1 TBSP Table Salt
INSTRUCTIONS
FIRST STEPS
1. First, mince the onion.
2. Then, peel and dice the Butternut squash, discarding the seeds and the filaments.
ONION SOFFRITTO
1. Then, place a saucepan over medium heat and melt 2 tbsp of butter.
2. Now saute the diced onion along with the thyme, the rosemary, and the bay leaf, stirring as needed.
3. Salt to taste.
4. Once the onion becomes soft and translucent, the butternut squash and saute over medium-high heat for a few minutes, stirring frequently.
5. At this point, add a couple of ladles of vegetable broth, and cover.
6. Cook until the squash is tender.
7. Finally, discard the herb sprigs and the bay leaf, salt to taste, and mix with an electric blender until smooth and consistent.
8. Do not clean the saucepan, and leave some onions on the bottom: we’ll use them to toast the rice.
ITALIAN BUTTERNUT SQUASH RISOTTO
1. Now reheat the pan used to cook the onion and the squash, pour the rice, and toast it for one minute, stirring frequently. This step will sear the amid of the rice grains and will protect their shape while cooking.
2. Then, raise the flame and baste with white wine and 2 ladles of hot vegetable broth.
3. Once the liquid is almost absorbed, low the heat to medium, pour the butternut puree, and stir until consistent.
4. Set the flame to let the Risotto simmer gently: you want to see little bubbles continuously come to the surface.
5. Because of the squash puree, the Risotto will cook a little lower and longer than usual.
6. Keep cooking, adding hot vegetable broth as necessary and stirring as less as possible until the rice is done but still “al dente”.
7. Salt to taste
TROUT AND CHEESE
1. Now, dice the smoked trout fillets.
2. Once the Risotto is ready, turn off the heat, and add the trout, 4 tbsp of cold butter, and the Parmigiano Reggiano cheese.
3. Stir vigorously and add the balsamic vinegar
4. Stir again: if the rice comes too thick, add some broth, and stir until the Risotto becomes nicely fluffy.
5. Finish with a generous sprinkle of black pepper, and serve immediately!
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