butternut squash risotto with mostarda di cremona, amaretti cookies and fried sage leaves
risotto alla zucca con mostarda di cremona, amaretti e salvia fritta
TOTAL TIME: 60 minutes
MAKES: 8 to 10
If you've never fried sage leaves, you're in for a treat; they take just seconds to make and turn our wonderfully crisp. Consider frying more than you need to garnish the risotto as they are hard to resist nibbling on.
Ingredients
- For the squash and risotto:
- 2 medium butternut squash (about 4 pounds total)
- 8 tablespoons unsalted butter
- 2 leafy sprigs rosemary
- 2 leafy sprigs sage
- Fine sea salt
- Freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cups Arborio rice
- 1 cup dry white wine
- 8 to 9 cups Brodo or low-sodium chicken stock, heated to a simmer
- 1/3 cup plus 2 tablespoons finely chopped mostarda di Cremona (from 250-gram jar)
- 3/4 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
- Scant 1/2 cup crumbled amaretti cookies
- For the fried sage:
- 1/2 cup olive oil
- 30 fresh sage leaves
Instructions
To serve: Stir puréed squash and mostarda into risotto, then add cheese and remaining 3 tablespoons butter; stir to combine. Thin with a little more broth, if desired. Season with salt and pepper. Serve immediately, garnished with amaretti, cheese and fried sage.
keywords:
risotto, arborio rice, brodo, parmigiano-reggianno, parmesan, butternut squash, mostarda
Comments [1]
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This came out phenomenally and was a BIG crowd pleaser. I did not use the mostarda because I'm personally not a fan but felt there was great depth of flavor between the pumpkin, sage & biscotti. Sweet & savory with just the right amount of salt added.Posted: November 09, 2009 11:54 by jes
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