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Butternut Squash Risotto
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In this Piatto™ video recipe, we’ll learn how to make creamy, restaurant style butternut squash risotto with fine sweet Italian gorgonzola cheese (aka: ‘Gorgonzola Dolce’).
This butternut squash risotto recipe is restaurant quality and can also be made with pumpkin (in which case it would be ‘pumpkin risotto’). Authentic italian risotto recipes like this one include a ‘sfumato’ with white wine to infuse the toasted rice with flavor and the ‘mantecatura’—where fat like butter or cheese is melted into a dish to finish it off.
Use a well-insulated skillet to make the risotto—here, we use a 3-ply stainless steel skillet.
SERVES 4
INGREDIENTS for the Butternut Squash Risotto recipe
butternut squash (or pumpkin) – about one medium butternut squash; diced (600 grams)
onion – 1/2 medium, finely chopped
gorgonzola – 1/3 lb (140 grams ) (sweet italian gorgonzola or gorgonzola ‘dolce’)
butter – 2 Tbs (30 grams) (unsalted)
broth – 4-6 cups (30-50 ounces or 1-1.5 liters) (chicken broth or vegetable broth)
white wine – about 1/2 cup. Here, Orvieto Classico
arborio rice – about 1.5 cups (320 grams)
olive oil – few tablespoons (20 grams)
Buon Appetito!
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We are licensed by Apple, Inc. to use audio tracks “Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.