Risotto alla zucca
Autumn is here! Landscapes are getting orangish and brownish, sky is blue, rain is back again in Italy after a long dry summer! Tomato, eggplant, zucchini season is almost over…but no despair!! It is time of one of the greatest pearl of our vegetable gardens: butternut squash! Starting from the end of September on, these curiously shaped vegetables enter Italian houses and take place as decorative elements of livingrooms and kitchens, to be used in the following months for great vellutate and risotti! You’ll notice this seasonal change also in food shops and window decorations in Italy. If you don’t trust us, come and see it yourself and join our Italy Food Culture Tours!
In October, it is very likely that your nonna will serve you the first risotto alla zucca of the season! If you want to be as seasonal as we are, here you go an easy recipe for this creamy, tasty and warm dish!
Ingredients (serves 4-5 people)
1 Tbsp unsalted butter or few spoons of extra virgin olive oil
1 garlic clove
1 lb butternut squash, diced ½ inch
1 tsp salt
1 tsp rosemary
6 ½ c water or broth
500 gr risotto rice
Parmesan cheese, grated
As for everything in Italy, you can follow different schools for the risotto. One makes the famous soffritto (onion and garlic base for any sauce) with butter, the other with extra virgin olive oil. So make up your mind and go for your favourite option!
In a large sauté pan, melt butter over medium high heat. If you are using the extra virgin olive oil, just pour few spoons to the pan and add diced onion and garlic and sauté for 5 minutes, until golden. Dice the squash in ½ inch squares and add it to the pan together with salt, rosemary, and ½ cup of water (or broth).
Cook until the squash begins to turn tender. In the meantime, bring the remaining 6 cups of water (or broth) to a boil in another pot. Add the rice to the squash mixture. Reduce the heat to medium low and add the water gradually, stirring and waiting until the water has completely absorbed before adding any additional water. Continue to cook the risotto this way until the rice is soft and creamy. It should be around 30 minutes but it all depends on the quality of the rice you are using. Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese. Serve warm topped with additional Parmesan cheese and rosemary for decoration!