Butternut Squash and Sausage Risotto
8.5 c water
10.5 ozs stewing meat
bones from the butcher
(Or cubed beef stock if no time to make your own homemade stock)
¼ of medium sized butternut squash
2 sausage or ½ lb
3 tablespoons olive oil
3 tablespoons butter
1.5 ozs parmesan
3 cups of carnaroli rissoto rice
Wash and cut the celery, onion and carrot into small pieces. Place all the ingredients and the cold water in the pan and bring to a boil. Cook over a medium heat for one hour then remive from the heat and skim the fat from the top.
Place the butternut squash in the oven at 200°F for until it turns a golden brown color. Approximately 45 minutes. Spoon out the meat of the squash and let cool.
Cook the onion in a pot with the extra-virgin olive oil. When they turn a golden color, add the pieces of sausage and cook over a medium heat. Next, add the rice and turn the heat up to high and toast for 3 or 4 minutes. Now, turn down the heat to low and start by adding one ladel of the stock and stir. Keeping adding a ladel of the stock and stirring. Keep this up until the sauce reduces. Add the pumpkin, keep stirring and keep adding ladel of stock, reduce, ladel, reduce, stir… Keep going for about 20 minutes. At this time, before the rice is cooked and still “al dente” remove from the heat and add 4 tablespoons of butter, the parmesan and stir very quickly. Stirring fast “montecare” will make the sauce creamy. Sprinkle with parmesan and serve.
Hope you enjoy and have a great week!
See you next week!