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Winter carnaroli butter onion saffron salt squash broth Gruyere fresh Ricotta Parmesan lemon zest coarse dry bread crumbs parsley
Viewed: 20 - Published at: 5 years agoIngredients
- 1/2 pound winter squash
- 1 pound Carnaroli or Arborio rice
- 4 tablespoons butter, plus 2 tablespoons for greasing dish
- 1 medium onion, diced, about 1 cup
- 1 medium leek, white and tender green part, diced, about 1 cup
- Pinch of saffron (optional)
- Salt and pepper
- 3 cups squash broth (see note) or chicken broth, hot
- 8 ounces Gruyere or Fontina, grated, about 2 loosely packed cups
- 1 cup fresh ricotta
- 4 ounces Parmesan, grated, about 3/4 cup
- 2 teaspoons lemon zest
- 1 cup coarse dry bread crumbs
- 3 tablespoons chopped parsley
Method
- Peel squash and cut into very thin slices, 1/16-inch thick.
- Then cut slices into flat 2-inch squares.
- (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil.
- Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center.
- Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool.
- Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat.
- Add onion and cook, stirring, until softened, about 5 minutes.
- Add leek and saffron, if using, and stir to coat.
- When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat.
- Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyere, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon.
- Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface.
- Bake for 20 to 25 minutes.
- Tent with foil if necessary.
- Garnish with parsley just before serving.
