green risotto with beef tenderloin and butternut squash

scamone e zucca rosolati su risotto verde all’onda

TOTAL TIME: 50 minutes

MAKES: 4 servings

Green-flecked risotto, flavored with zucchini and chicory, is the star of this dish, which can be enjoyed as a hearty first-course or a light main dish. For more about Italian rice, including varieties and recipes both savory and sweet, look here.

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Ingredients

Fine sea salt
1/2 pound chicory or frisée, trimmed
6 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
2 cups vegetable broth
1/2 cup finely chopped onion
1 1/2 cups Carnaroli rice
1/4 cup dry white wine
3 tablespoons unsalted butter
1/2 small butternut squash, peeled, seeded and cut into 1-inch cubes
3/4 pound beef tenderloin, cut into 1-inch cubes
1/2 teaspoon paprika
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese plus more for sprinkling

Instructions

In a medium saucepan of boiling salted water, cook chicory 5 minutes, then drain, squeeze out excess water and finely chop.

Heat 2 tablespoons oil in a large skillet over medium-high heat; add zucchini, chicory and pinch salt. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Remove from heat and set aside.

Combine broth and 2 cups water in a medium saucepan; heat just to a simmer, then remove from heat and cover to keep warm.

In a second medium saucepan, heat 3 tablespoons oil over medium heat; add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, 1 minute, then add chicory mixture and wine. Cook, stirring, until liquid is mostly absorbed, then add about 11/2cups broth; cook, stirring frequently, until liquid is mostly absorbed.

Add 1/2 cup broth; cook, stirring frequently, until broth is mostly absorbed. Continue adding broth in 1/2cupfuls, stirring frequently, and allowing each addition to mostly absorb before adding the next, until rice is tender yet still slightly firm to the bite, and risotto is all’onda (a bit liquid, broth not fully absorbed).

While rice is cooking, in a large skillet with lid, heat 1 tablespoon butter and 1/2tablespoon oil over medium heat until butter is melted. Add squash and generous pinch salt; cover and cook, stirring occasionally, until tender, about 10 minutes. Transfer squash to a plate; wipe out pan.

In a bowl, toss together beef and paprika; season with salt. Add remaining 1/2tablespoon oil to skillet and heat over medium-high heat until hot but not smoking. Add beef and cook, turning pieces once, until medium-rare, about 3 minutes. Transfer beef to a plate.

When risotto is ready, stir in cheese and remaining 2 tablespoons butter. Adjust seasoning to taste. Divide risotto among shallow serving bowls. Top with squash, beef and extra cheese. Serve immediately.