Delicata Squash Risotto with Rosemary Sea Salt
from Sandra Keros, local chef. It was demonstrated at CUESA's Market to Table program on September 19, 2009
Serves 4 as a main course
INGREDIENTS
2¾ pounds delicata squash (about two medium-size squash)
5 cups homemade chicken broth
2 tablespoons extra virgin olive oil or leftover fat renderings from bacon or duck
1½ cups or 1 medium onion, chopped
1½ cups Carnaroli rice
4-5 large cloves of garlic, minced
1-2 pinches of ground cinnamon
Pinch of ground cloves
2 teaspoons fresh rosemary, minced
1 teaspoon unrefined sea salt
½ cup white wine
2 tablespoons butter or olive oil or a combination thereof
2 pinches of rosemary sea salt
¼ cup Parmesan cheese, grated (optional)
¼ cup heavy cream (optional)
½ teaspoon white pepper to taste
Garnish:
2 1-inch tops of rosemary sprigs
Drizzle of olive oil
Grated Parmesan (optional)
PREPARATION
- Preheat oven to 400 degrees. Halve squash lengthwise and remove seeds. Fill a 13x9-inch pan with water about ¾-inch up the sides and place squash halves in so that the skin side is facing up. Bake in the middle of the oven until fork-tender, about 30 minutes. Scrape flesh from squash and purée in a food processor until smooth. Discard skin. Set aside 1½ cup of puree and save remainder for another use (can be made ahead and stored in the refrigerator for 2-3 days).
- While squash is baking, bring broth to a simmer. Turn off heat and cover, keeping warm until ready. Cook onion in 2 tablespoons olive oil or fat in a large (preferably 12-inch) skillet over medium heat, stirring until softened, about 5 minutes, being careful not to burn. Add rice, garlic, spices and cook, stirring, for 3 minutes. Deglaze with wine and bring back to simmer.
- Stir in ½ a large ladle of warmed broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering, stirring constantly, adding a little more broth each time, until rice is creamy-looking but tastes al dente (about the consistency of thick soup), for a total time just under 20 minutes.
- Stir in squash purée, 2 tablespoons butter or olive oil, rosemary sea salt, and cheese and heavy cream (if using) and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.) Add a couple pinches of white pepper, to taste. Serve risotto immediately, garnished with rosemary salt, rosemary sprigs, additional grated Parmesan and a drizzle of olive oil.
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