Our beautiful summer-like days are at an end I think.We’re having wet, foggy mornings with the sky not clearing until mid-afternoon.
I’ve decided I’m going to learn from the Norwegians on how to love winter. I do still have relatives in Norway, after all…. Time to embrace my heritage.
What better way to start than with a thick, creamy risotto. For me it’s the ultimate comfort food and ready in less than 30 minutes…. So I can get back to the fire with my glass of wine.
The squash gives a bit of sweetness to the risotto. Use any flavor sausage you like.
As always, the end result should be creamy, smooth, almost soup-like, never stiff.
Butternut Squash and Sausage Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1/2 large onion, chopped
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 8oz (240gr) sausages, casings removed
- 1/2 large onion, chopped
- 2 cups butternut squash, 8oz (240gr), cut into 3/4″ cubes
- 2 tbs sage leaves, chopped
- 1/2 tsp paprika
- 2 tsp olive oil
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in large skillet. Add onion and sauté until tender.
- Add sausage and break it up into chunks.
- Add butternut squash, paprika, sage, and sauté until sausage is browned and squash almost cooked through.
- Cover and allow to cook over low heat until needed.
As to that fog….
It nestles so cozily into the little nooks and crannies across the valley.
Seeing this when I walk the dogs is one of the reasons I don’t mind getting up before the sun this time of year.
I’ve joined the ’12 Weeks of Winter Squash’ group again this year…. I need more inspiration!