You may also like
Categories:
butternut olive oil mushrooms salt shallots garlic stalks celery unsalted butter bay leaves thyme Arborio rice white wine chicken stock heavy cream egg yolk freshly grated Pecorino Romano
Viewed: 114 - Published at: 2 years agoIngredients
- 1 pound butternut squash, peels and seeds removed, roughly chunked
- 1/4 cup olive oil
- 1 pound mixed wild mushrooms, especially oyster, shiitake, and chanterelles
- 1 pinch salt and pepper, plus more to taste
- 4 shallots
- 4 cloves garlic
- 2 stalks celery
- 4 tablespoons unsalted butter
- 4 fresh bay leaves
- 1/2 teaspoon dried thyme
- 2 cups arborio rice
- 1/2 cup white wine
- 6 to 8 cups chicken stock, heated
- 1/2 cup heavy cream
- 1 egg yolk
- 1/2 cup freshly grated Pecorino Romano, plus more to taste
Method
- In a large Dutch oven, boil butternut squash in salted water until fork-tender. Drain and set aside to cool slightly.
- Meanwhile, heat olive oil in a Dutch oven. Add half of the mushrooms and saute on high heat until deeply brown in color and caramelized, about 5 to 7 minutes. Season generously with salt and pepper, remove to a plate, and repeat with remaining mushrooms. Set aside for later.
- In a mini food processor, finely blitz shallots, garlic, and celery. Melt butter in the Dutch oven (without wiping it clean from the mushrooms). Add shallot-garlic-celery mixture, bay leaves, and dried thyme and saute over low heat until shallots are translucent, about 2 to 3 minutes. Stir in arborio rice, coating each grain in the shallot-y butter and toasting the rice slightly, about 1 minute.
- Splash in the wine and deglaze the bottom of the pot, scraping up any flavor bits. Once all the liquid has evaporated, lower the heat to medium and add a ladleful of stock (about 1/2 cup), stirring constantly until absorbed by the rice. Repeat with the rest of the stock, one or two ladlefuls at a time, until the rice is cooked to your liking (I like my grains plump but with a bite in the middle). This process from start to finish takes about 18 to 20 minutes. Remove from heat, cover, and set aside to finish cooking, about 5 minutes.
- Meanwhile, puree the cooled butternut squash with a hand blender along with heavy cream and the egg yolk. Fold squash mixture into risotto; it should melt gorgeously into the rice and loosen it a bit. Stir in the cheese and half of the cooked mushrooms. This is the stage at which you should taste for seasoning; add more salt and pepper if needed.
- To serve, spoon the risotto onto each plate and top with the remaining cooked mushrooms. Finish with a dusting of Pecorino.
