Perfumed Butternut Squash Risotto

1. 1

   Heat oil in a large saucepan. Add the shallots, chili peppers and cloves and let them cook for about 2-3 minutes or until shallots are soft and golden. Add the cubed squash and cook covered for about 15 minutes, until rather soft.

2. 2

   Now add the uncooked rice and let it saute for about 1-2 minutes, stirring constantly and swiftly with a wooden spoon (the rice grains should be all covered with oil but must not turn brown). Remove the cloves and chili peppers.

3. 3

   Pour a ladle of hot stock over the rice and let it simmer, stirring constantly to prevent rice from scorching (note that the stock must be hot because otherwise the cooking process is stopped). When the liquid is all absorbed, pour another ladle of stock, stirring all the time, and let it cook till it's absorbed again; repeat until you have no more stock left and the rice is completely cooked (it will take about 20 minutes). This method of adding a ladleful of stock at a time allows rice starch to be released thus giving risotto a very creamy texture. The risotto is ready when it's al dente, that is grains are tender but rather firm, though not hard (if for any reason the rice is not done yet, add some hot water as you did with the stock and keep cooking).

4. 4

   At this point, remove the risotto from heat. Stir in parmesan and butter and finally nutmeg and white pepper. If the vegetable stock is already salted, adding more salt would be probably unnecessary. In any case, wait until parmesan is stirred in before adjusting the seasoning, because it is a rather tasty cheese itself.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.