Risotto with Squash and Sage
|Butternut squash||25 Ounce (700 Gram Piece)|
|Low salt vegetable stock||3 1⁄2 Pint (2 Liters, Kallo)|
|Sliced dried porcini mushrooms||4|
|Olive oil||2 1⁄2 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Sage leaves||6 , finely chopped (Plus Extra Leaves To Garnish)|
|Carnaroli rice/Arborio rice||12 Ounce (350 Gram)|
|Dry white wine||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Flat leaf parsley||1 Cup (16 tbs), chopped (Handful)|
|Parmesan||2 Ounce, grated (50 Gram)|
|Low fat mascarpone cheese||2 Tablespoon|
1) Slice the squash lengthways and take out the seeds. Peel the skin and cut the squash into 2.5cm thick pieces.
2)In a pan, pour in the stock, put in the porcini mushrooms and allow it to simmer gently. Put in the porcini mushrooms and allow it to simmer gently.
3) In a wide and heavy set pan, heat 2 tablespoons of oil . Put in the onions, garlic, sage, thyme and squash. Sauté gently for 10 minutes till about the squash is almost tender. Stir at regular intervals do that the mixture doesn't stick to the bottom and turn bitter.
4) Maintain the heat on medium and add in the rice to the squash mix. Continue stirring for 3 to 4 minutes. Toast the rice but do not let it color. Now, add in the wine and give it a stir for a minute.
5) Leaving behind the porcini and start to add the hot stock into the rice. This will take about 18 to 20 minutes of your time. Having a watch or a timer hand would help. Pour in 1 1/2 ladles and stir. Adjust the heat to bring it to a simmer. Stir continuously and scrape the rice that will begin to stick to the sides.
6) Once the first ladleful of stock has been absorbed, pour in another ladleful. Keep stirring to keep the risotto creamy. Keep on adding and stirring in a ladlefuls of stock, every time the previous one has been absorbed.
7) When you have poured in most of the stock, check if the rice is ready. The rice should be soft and chewy with a fluid consistency. Season rice with pepper.
8) Remove the risotto pan from heat. Spoon a ladleful of stock on top to keep it moist. Sprinkle the parsley and half of the Parmesan and then mascarpone.
9) Close the lid and allow the risotto to rest for 3 to 4 minutes.
10) As the risotto settles, heat the remaining oil in a small frying pan. Fry the sage leaves for a minute till it starts to color. Then, transfer the leaves to a kitchen paper and remove the excess oil.
11) Divide the risotto among serving bowl. Sprinkle the remaining Parmesan and the crisp sage leaves over and serve hot.