In this recipe, we use an heirloom, short-grain Italian rice called Venere black rice in place of traditional white varieties. It retains its texture while still giving the risotto its classically creamy mouthfeel. Paired with roughly mashed winter squash and burrata for an especially autumnal contrast on the plate.
Ingredients
- 1 lb winter squash, peeled, seeded and cut into 1-inch pieces
- 1 spring fresh sage
- 3 tbsp butter
- Salt and pepper, as needed
- 6 cups chicken stock
- ¼ cup extra-virgin olive oil, plus more for finishing
- ½ medium onion, minced
- 1½ cups Venere black rice
- ¼ cup dry white wine
- 2 tbsp freshly grated parmesan, plus more as needed
- ½ lb burrata, cut into 4-6 pieces
Preparation
- Preheat the oven to 350°F. In a 9-by-13-inch baking dish, combine the squash with the sage sprig, 2 tbsp of the butter and ¼ cup of water. Season with salt and pepper, to taste.
- Roast the squash for about 25 minutes, or until it's tender and most of the liquid has evaporated. Remove the sage from the pan and allow the squash to cool slightly.
- Transfer the cooked squash to a food processor. Scrape the squash puree into a medium saucepan. Hold over medium-low heat.
- In a second saucepan, bring the stock to a simmer and hold at temperature.
- In a large saucepan, heat the ¼ cup of olive oil. Add the onion and a generous dash of salt, and cook over moderate heat, stirring, until softened.
- Add the rice and cook, stirring, until well coated with oil, about 1 minute. Add the wine and cook, stirring, until absorbed. Follow with 1 cup of the warm stock. Cook over moderate heat, stirring constantly, until nearly absorbed.
- Continue adding the stock, a little at a time, stirring constantly. The rice should be tender in about 40-60 minutes, with just a hint of moisture remaining.
- Stir in the 2 tbsp of parmesan into the rice, followed by the last tbsp of butter. Season once more with salt and pepper.
- To serve, portion the squash puree into shallow bowls, then spoon the risotto overtop. Nestle a piece of burrata into each bowl. Finish with a drizzle of olive oil. Serve with additional parmesan on the side.
