Risotto with Roasted Butternut Squash and Wild Mushrooms
by Brent Moore
(Naples, FL, USA)
This is a recipe that I used at one of the top restaurants in Naples.
Serves 8 - 10 people
1 small onion (diced)
1 T olive oil
... 2 ounces white wine
46 ounces chicken broth (heated)
1 pound arborio rice
8 ounces wild mushrooms (roasted)
1 butternut squash (roasted and cubed)
2 ounces fresh sage (chopped)
3 ounces parmesan cheese
2 T butter
kosher salt and fresh ground pepper to taste
Sautee onion in olive oil. Add rice, then wine.
When wine is reduced by 1/2, add 20 ounces of stock.
Stir rice with a wooden spoon.
As stock reduces au sec (almost dry) add more stock 3-4 ounces at a time.
As rice becomes al dente, add mushrooms, squash, cheese, butter and sage while constantly stirring.
Season with salt and fresh cracked black pepper.
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