We usually think of winter squash as having emphatic flavors, but diced fine, it adds a subtle sweetness and earthiness to this risotto. The crisp fried sage leaves perfume the risotto nicely.
6 SERVINGS
⅔ |
cup walnut halves |
|
Vegetable oil for frying |
18– |
24 fresh sage leaves |
4 |
cups chicken or vegetable broth |
4 |
cups water |
5 |
tablespoons butter |
1 |
cup finely diced onion |
½ |
pound peeled butternut squash, cut into ½-inch cubes |
⅔ |
cup dry white wine |
2 |
cups Arborio rice |
2 |
teaspoons salt |
¼ |
cup freshly grated Parmigiano-Reggiano, plus more for passing |
Heat the oven to 400 degrees. Toast the walnut halves in a dry pan in the oven, tossing occasionally, until lightly browned and nutty-smelling, about 20 minutes. Chop coarsely and set aside.
Pour the oil into a small saucepan to a depth of about 1 inch and place over high heat. When the oil reaches 375 degrees, add the sage leaves and fry just until they darken slightly and turn crisp, only a couple of seconds. Rescue the leaves with a slotted spoon and drain on paper towels.
Combine the chicken broth and water in a large saucepan and bring to a boil. Reduce the heat to maintain a bare simmer.
Place 3 tablespoons of the butter and the onion in a large skillet over medium-high heat. Cook, stirring, until the onion begins to soften, about 3 minutes. Add the squash and cook until it is shiny and beginning to soften, about 5 minutes. Add the white wine and cook until it reduces to a syrup, about 3 minutes.
Add the rice to the pan and cook, stirring, until the mixture is dry enough that the rice makes a “singing” sound as it scrapes the bottom. Add 1 cup of the simmering stock and the salt to the pan and stir it in. Cook until the rice absorbs enough liquid so that you can see the dry pan when you stir, about 5 minutes. Keep cooking this way, adding more stock as needed and stirring, until the rice is firm but tender, with no chalky center. This will take about 20 minutes in all. You don’t need to stir continuously, just when you add the stock to the pan and when it is nearly dry.
When the rice is done, add about ¼ cup more stock to loosen the mixture slightly. Remove the pan from the heat. Stir in the remaining 2 tablespoons butter and the grated cheese. Stir vigorously to free as much starch as possible, which in combination with the cheese will thicken the risotto slightly.
Spoon the risotto in generous mounds in the center of six wide bowls. Scatter the toasted walnuts over the top. Place 3 or 4 fried sage leaves on top of each bowl. Serve immediately, passing more cheese at the table.