risotto

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Imported Italian Riso Carnaroli

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When you think of risotto rice, which I'm sure you so often do, you probably think of Arborio, the Italian short grain rice traditionally used to make risotto. But it is important not to forget aabout Carnaroli, Arborio's less popular, slightly alternative (yet equally delicious) brother. Carnaroli, medium-grained rice grown in Northern Italy, has a much higher starch content and delightfully firm texture. It stands up to hearty flavors and holds its texture well against the mushing forces of boiling stock.

Come pick up a package at the Dep today! Cooking instructions are on the back. They're actually quite simple: all you need is an onion, oil, some stock (veg, chicken, fish, whatever), a little white wine, a bit of good pecorino to grate on top, and some patience. It's a great base recipe to get creative with. This time of year, we like to roast up some mushrooms with rosemary, garlic, and sea salt and mix it in to the risotto at the end of cooking, with lots and lots of coarse chopped parsley.

Stop by and try some of our cheeses to grate into risotto. We recommend our Piave, Pecorino, and Parmigiano!

Buon appetito!

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Butternut Squash Risotto

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You might have seen the newest addition to our produce selection earlier this month. Light yellow and shaped like a bell, these sweet and fibrous gourds from Satur Farms are one of our favorite things to roast during the fall. Baking butternut squash not only brings out their natural sugars and caramel flavors but it also primes the squash to be cooked in savory dishes like this rich and creamy risotto with nutty parmigiano. We recommend serving butternut squash risotto as the main dish, with plenty of wine and some crusty Roberta's bread, of course. Butternut squash risotto

 

Ingredients:

  • 1 large butternut squash, peeled and seeded, diced into .5'' squares
  • 3 tbsp olive oil such as our LA Organic – Delicate Extra-Virgin Olive Oil
  • 2 cups of risotto
  • 2 boxes of vegetable stock
  • 1 cup of dry white wine
  • 4 tbsp salted butter
  • 1.5 cups shredded parmigiano reggiano
  • 4 sage leaves, julienned
  • 1 tsp red pepper flakes
  • 1 large onion, diced
  • 2 shallots, minced

 

Instructions

1. Preheat oven to 350°. On a large baking sheet, spread out diced butternut squash and toss in olive oil, salt, and pepper. Bake until tender, about 35-40 minutes.

2. In a large dutch oven, melt 2 tbsp of butter over medium high heat and add chopped onions and a little bit of salt, cook until translucent; about 6 minutes. Add shallots, 3 sage leaves, and red pepper flakes and cook for an additional 3 minutes. Add in risotto, and continue to stir until toasted and fragrant; about 5 minutes. Pour in wine and continually stir until liquid is absorbed. Then add a cup of vegetable stock to the dutch oven, stirring the whole time, until liquid is absorbed; repeat three times.

3. Take the baked butternut squash and reincorporate 3/4 of it back into the risotto. Continue to add 1 cup of vegetable stock at a time, while stirring consistently, until the grains are tender, but still firm to the bite. Add in 1 cup of parmigiano and 2 tbsp of butter and stir until melted. Season to taste.

4. Garnish with remaining butternut squash, sage leaves, and cheese. Serve immediately