Risotto alla Zucca con Amaretti e Semini
For the Squash
Ingredients
- 1 large Kabocha squash, halved, peeled, and seeded
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Method
- Preheat your oven to 450° F.
- Cut the squash into ¾-inch thick wedges, and toss with extra virgin olive oil, salt and freshly ground black pepper. Arrange the squash on a baking sheet lined with parchment paper and bake until the flesh is soft, about 20-30 minutes, depending on the size of the pieces. Set aside to cool.
For the Risotto
Ingredients
- Extra virgin olive oil
- 2 tablespoons chopped onion
- 1½ cups Carnaroli rice
- ½ cup dry white wine
- Kosher salt
- Freshly ground black pepper
- 6-7 cups boiling water, or vegetable or chicken stock
- ⅓ cup chopped parsley
- ¾ cup grated Parmigiano Reggiano cheese
- 1 tablespoon crushed amaretti cookies, for garnish
- 1 tablespoon toasted pumpkin seeds, for garnish
Method
- Heat 2 tablespoons oil in a large saucepan over medium-high heat, add the onion and cook until softened but not colored, about 2-4 minutes. Add half the wine and cook until reduced by half; add the rice, season with salt and pepper and cook, stirring, until the rice smells toasted and is hot to the touch (the rice should not take on any color). Add the remaining wine while stirring and cook until it has been absorbed. Add enough boiling water or stock to cover the rice to about one finger above the rice level; bring to a simmer and cook, stirring until it has been absorbed. Add two-thirds of the cooked squash and enough liquid to cover the ingredients. Taste and season with salt and pepper; continue simmering until all of the liquid has been absorbed and it no longer pools in the gap when you pull the spoon through the rice. Add the remaining roasted squash and enough liquid to cover the ingredients.
- Simmer, stirring, until the liquid has almost all been absorbed, and the rice is al dente, about 11-15 minutes. The risotto should be slightly soupy and the rice firm to the bite. Season to taste with salt and pepper. When the risotto has reached this stage, remove it from the heat and add the parsley, stirring. Let it rest for a couple minutes before adding ½ cup Parmigiano Reggiano cheese and 2 tablespoons olive oil; stir vigorously. In Italian, this process is called mantecare; when you stir the risotto, it creates an emulsion that makes the risotto creamier. The risotto should be creamy, but not soupy.
- To serve: Spoon the risotto onto plates. Sprinkle with the amaretti cookies, pumpkin seeds, and the remaining Parmigiano Reggiano cheese.
This is my favorite dish for the fall. It’s easy, colorful, and like all of Jacques’ food—simple and delicious. I like Kabocha squash because it’s so naturally sweet, but you can use butternut, acorn, or another variety that you prefer.