Winter Squash Risotto With Chanterelle Mushrooms
- Ethnicity: American
- Base: Vegetable
- Course: Side Dish
- Prep Time: 10-30 Minutes
- Difficulty: Easy
- Serving Size: 4
By Kurt Spataro, Executive Chef and Partner, Paragary Restaurant Group, Sacramento. This healthy, hearty rice dish is delicious by itself or as an accompaniment to roasted meats or grilled seafood. If you like your rice soft, it's important to first soak it before cooking. Or you can try some of the new brown rice products which have a fragrant, nutty flavor and cook much faster than the traditional brown rice.
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 ea | medium onion, finely chopped |
| 1/2 c | California Koshihikari short grain rice |
| 1/4 c | dry white wine |
| 8 c | chicken stock, brought to a simmer |
| 2 c | winter squash, cut into 1/4 dice, blanched in chicken stock |
| 4 oz | chanterelle mushrooms, cleaned and quartered |
| 3 ea | sage leaves, finely chopped |
| 1 ea | olive oil for cooking |
| 1/2 c | Parmigiano Reggiano |
| 5 T | unsalted butter, softened |
Directions:
1| Heat 1 ½ Tbsp olive oil in a medium saucepan over medium heat. Saute the onion until soft, about 8-10 minutes. Add the rice and stir to evenly coat the grains with the oil. Add the wine and cook until pan is almost completely dry.
2| Turn heat down to low and begin adding hot broth, about ½ at a time, stirring constantly, Continue cooking keeping the broth just above the surface of the rice. Season with salt.
3| Meanwhile, sauté the mushrooms in 1 Tbsp butter until just tender. Season the mushrooms with salt and pepper and add to the rice along with the cooked squash.
4| When rice is just tender, add the remaining butter and cheese and stir vigorously with a wooden spoon. Check seasoning and serve in shallow bowls with additional cheese.