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Risotto di zucca dolce e aceto balsamico/
Butternut Squash and Balsamic Vinegar Risotto
*From The Al Tiramisu Restaurant Cookbook
Venice has played a special role in my education as a chef, and since my time in the kitchen of the spectacular Grand Hotel Bauer on the Grand Canal, I return to the city as often as I can for inspiration and to brush up on local trends. A few years ago, I tasted a version of this dish at a Venetian osteria, and although I loved the flavor I found the dish a bit heavy. Once back at Al Tiramisu, I tweaked the recipe, cutting back on the heavy cream and adding a touch of balsamic vinegar to cut the sweetness of the butternut squash. The result is a lighter, more balanced flavor.
I like to serve the balsamic vinegar inside a scooped out cherry tomato in the center of the risotto. That way, diners can use as much or as little balsamic as their taste buds appreciate. It also makes a pretty presentation, with the golden color of the squash, the splash of red from the cherry tomato, and the rich darkness of the balsamic.
Serves 4
Ingredients
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, divided
1 cup finely chopped yellow onion
2 cups superfine Arborio rice
1 ¼ pounds fresh butternut squash, finely chopped
1 cup white wine
6 cups Vegetable Stock (page 345)
4 ounces grated Parmigiano-Reggiano
2 tablespoons heavy cream
4 cherry tomatoes, hollowed out by cutting off the bottoms of the tomatoes and scooping out the liquid
Salt
2 to 3 tablespoons good quality balsamic vinegar
Preparation
In a heavy-bottomed saucepan, warm the oil and half of the butter over medium heat.
When the butter has melted, add the onion and sauté until tender, about 3 to 5 minutes, but do not let the onion brown.
Add the rice and squash and stir. Add the wine. Stir and cook until the wine evaporates.
Add just enough stock to cover the rice. Mix slowly making sure the rice does not stick to the bottom of pan. Once the stock is nearly absorbed, add more stock to cover.
Continue until the rice has absorbed all the broth, 18 to 19 minutes. The rice should be cooked through with a slightly chewy texture.
Remove from heat. Add the remaining tablespoon of butter, the Parmigiano-Reggiano, and the cream. Mix vigorously until the risotto is well blended and has a creamy texture. Salt to taste.
Divide the rice onto 4 plates. Place one of the hollowed out cherry tomatoes in the center of each plate and fill each with about ½ to ¾ teaspoon balsamic vinegar. Serve immediately.
Italian Cooking Primer
Maintaining the delicate balance between the creaminess of the risotto and the acidity of the balsamic vinegar is very important in this recipe. Taste the risotto on its own first before you add any balsamic. Then add only a few drops at a time – until you achieve a pleasant peak in flavor without losing the creaminess in the texture of the risotto.
Sommelier’s Pick
Friulano or Burgundy
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