Good Heat Chef, Chris Vizzina, is at it again. Here is his recipe for Fall Vegetable Risotto. This is sure to give your family something to smile about at the dinner table.
“Risotto has recently been associated with high-end restaurants, but really, it’s the epitome of Italian home cooking and comfort food. Don’t be intimidated by making risotto. It’s really very simple; just remember that constant stirring is required,” says Vizzina.
Fall Vegetable Risotto
2 cups Arborio rice
2 tablespoons extra virgin olive oil
8 cups vegetable stock, heated
2 leeks diced
2 cups butternut squash, diced, blanched, cooled
5 tablespoons butter
1 cup white cooking wine
2 tablespoons chopped, fresh sage
1 cup fresh Parmesan, grated
Salt and pepper to taste
In medium sauce pan, heat vegetable stock to a simmer. In a separate large saucepan, heat olive oil on medium heat and add diced leeks. Sweat the leeks until translucent. Be careful not to brown. Add a pinch of salt, the rice and 2 tablespoons of butter. Sauté for approximately 3-4 minutes or just until the rice begins to get a little color. Deglaze with white wine and reduce until nearly dry. Begin to add hot stock (several cups at a time), allowing the rice to absorb it. Do not work the rice or stir it too vigorously. Continue adding stock until the rice becomes al dente (tender, but firm to the bite), and all stock is absorbed – about 25-30 minutes. Add remaining butter, salt and pepper. Work the butter into the rice using short, quick strokes until risotto becomes creamy. Add butternut squash and top with fresh sage and Parmesan.