Risotto di Zucca e Amaretti (Winter Squash and Amaretti cookie Risotto) This recipe is typical in the northern Lombardy region. Great for an Italian twist to your Thanksgiving or a warm and cozy dish for these cold autumnal evenings.
INGREDIENTS
- Extra virgin olive oil
- 3-4 tablespoons of butter
- 1 small white onion, diced
- 1.5 cups Arborio rice
- 3-4 cups vegetable or chicken stock (warm or room temperature)
- 0.5 cup white wine (use a wine you like to drink)
- 2 cups diced and sautéed pumpkin or any winter squash (I like using either Kabocha or Butternut)
- 4-5 amaretti cookies
- Pinch of nutmeg, to taste
- Salt, to taste
- Parmigiano Reggiano, grated
INSTRUCTIONS
- After preheating risotto pot on medium-low heat for 5 minutes, add a generous 2 turns of olive oil.
- Add and sauté onions, making sure that the edges do not burn.
- Add dry rice to pot and continue stirring. Stir in a generous pinch of salt at this time to begin to season the rice. Stir in the wine just to cover the rice, stir until all the wine is absorbed
- Slowly pour in 1 cup of stock at a time while stirring. Once the risotto feels cooked halfway through about 10 to 15 minutes stir in the sautéed squash and add stock as needed to incorporate the squash. Taste to see if more salt is needed add so it gets absorbed into the rice. You can always add more in the end but the flavor needs to also absorb into the rice as it cooks.
- When the risotto feels cooked through, but still has bite (al dente), stir in butter and cheese and more salt if needed. Also add ½ of the crushed amaretti cookies and gently stir into risotto.
- Be sure the risotto is not too dry and add stock if needed.
- Let stand, off heat and covered for 3-4 minutes.
- Ladle risotto onto plates and sprinkle the rest of the crushed cookies on top.