Fall Vegetable Risotto - WBRC FOX6 News - Birmingham, AL

Fall Vegetable Risotto

Fall Vegetable Risotto




2 cups arborio rice

2 tbs EVOO

8 cups vegetables stock, heated

2 leeks diced

2 cups butternut squash, diced, blanched, cooled

2  tbs plus  3 tbs butter

1 cup white cooking wine

2 tbs chopped fresh sage

 S and P to taste

1 cup fresh Parmesan, grated



In medium sauce pot, heat vegetable stock to simmer. In a separate rondo or large saucepan, heat olive oil on medium heat. Add diced leeks and sweat until translucent. Do not brown. Add a pinch of salt, rice and 2 tbs butter and sautee aprox 3-4 minutes, or just until the rice begins to get a little color. Deglaze with white wine and reduce to au sec.  Begin to add hot stock several cups at a time, allowing the rice to absorb it. Do not work the rice or stir the rice vigorously. Continue adding stock until the rice becomes al dente, and all stock is absorbed, about 25-30 minutes. Add remaining butter, salt and pepper, and work the butter into the rice using short, quick strokes, until risotto becomes creamy. Add butternut squash, and top with fresh sage and Parmesan.

Noon Cooking - October 11, 2013

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