This recipe comes from Suzanne Goin’s cookbook, Sunday Suppers at Lucques after her restaurant, Lucques, in Los Angeles. This cookbook is actually not mine…I borrowed it from my boyfriend’s Dad, who is an amazing cook. I borrowed it from him after he made the best pork I ever had from this cookbook (Herb-roasted pork loin with haricots verts, spring onions, and mustard breadcrumbs). I highly recommend this cookbook as it is filled with great recipes. I will say that the recipes are rather time intensive…but worth it! I want to make a lot of the recipes but I probably should be returning the book soon. Before I do, I will definitely be trying out a recipe I’ve had my eye on since the first time I opened the book. I’ll be making it tomorrow, so I will share with everyone soon! But now back to the recipe that I did make…Winter Squash Risotto with Radicchio and Parmesan. This was fantastic. This was my first time making risotto and trust me, it’s not as hard as it looks. I actually had a fun time stirring the risotto, watching the liquid evaporate, and adding more liquid. It was really exciting to see the risotto take on a creamy texture. I will say that this recipe makes A LOT of risotto. That’s okay though, because it made for great leftovers.
Winter Squash Risotto with Radicchio and Parmesan
- 2 cups 1/2-inch diced Kabocha Squash (could substitute another winter squash)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon thyme leaves
- 4 cups chicken stock
- 5 tablespoons unsalted butter
- 1 cup diced white onion
- 2 cups Arborio rice
- 1 chile de arbol, crumbled (could substitute a cayenne pepper)
- 1/4 cup dry white wine
- 1 cup thinly sliced radicchio
- 1/2 cup grated Parmigiano-Regianno
- 1/4 cup sliced flat leaf parsley
- Kosher Salt and freshly ground black pepper
- Preheat the oven to 425 degrees
- Toss the squash with 2 tablespoons of oil, the thyme, 3/4 teaspoon of salt and pepper to taste.
- Roast the squash on a baking sheet 15-20 minutes, stirring occasionally, until it’s tender when pierced.
- Bring the chicken stock and 4 cups of water to boil, then turn off heat.
- In another heavy, medium-sized pot heat the pot over medium-high heat for 2 minutes. Add 3 tablespoons of butter, and when it foams add the onion, remaining 2 teaspoons of thyme, the chile de arbol, 1/2 teaspoon of salt, and a grind of pepper. Cook, stirring frequently, until the onion is translucent. This will take about 5 to 7 minutes.
- Stir in the rice and half the squash. Add additional salt, up to 1 1/2 teaspoons. Cook about two minutes, stirring constantly. The rice will become translucent except for a white dot at the center of each grain.
- Add wine. Once it’s evaporated immediately add 1 cup of the hot stock and stir continuously.
- When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring continuously with a wood spoon in rhythmic back-and-forth motion. Wait for each batch of liquid to be absorbed before adding the next. he rice should be bubbling and absorbing the stock quickly.
- After about 15 minutes, begin testing the rice for doneness. It is done when the rice is al dente — tender with slight resistance to the bite towards the center of each grain. The risotto may need more liquid and more time, so keep cooking until it’s done. It should be neither soupy nor dry; each grain of rice should be coasted in a flavorful, starchy “sauce.”
- When the rice is almost done, turn off the heat and stir in the remaining squash. Let the risotto “rest” for about 2 minutes, then stir in radicchio and half the Parmigiano-Reggiano. Taste for seasoning and if needed add additional 1/2 teaspoon of salt. If the rice seems dry add a little more stock.
- Stir in the remaining two tablespoons of butter, and the parsley.
- Spoon the risotto into a large shallow bowl and sprinkle the remaining cheese on top.
**Note: I also added Mushrooms (Royal Trumpets, Beech, & Chanterelle)
Question: What recipe do you love that is pretty time intensive?