Episode #15 - Artichoke and Squash Risotto - Italian Cooking
Serves: 4-6 Prep Time: 15-20 Cook Time: 40-50 Ingredients. 3 Tablespoons of butter (olive oil works as well) 1 ½ Cups of Butternut Squash, chopped 2 Artichokes 6 Cups of Vegetable Stock 2 Cups of Risotto Rice 1 Handful of freshly chopped Parsley Salt and Pepper Freshly grated Parmesan Cheese, to serve. How to prepare it. Break off the Artichoke stems and discard the outer coarse leaves of the chokes, then cut into thin wedges. Bring your Vegetable Stock to a boil. Melt the butter in a large non-stick pan; add the Squash and cook, stirring occasionally, for about 5 minutes. Add a half glass of water to help the sauce, and use a wooden spoon to mash the Squash. Add the Artichokes and on a medium flame cook for about 15 minutes. Stir in the Rice and season with salt and pepper. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes (depending on the kind of risotto). When the rice is tender serve it on the plates and sprinkle the Parsley and some Parmesan cheese on top. Notes: Never add too much broth at one time, and always make sure the broth is hot, otherwise it will stop the cooking process. If you already finished the broth and the rice is not yet done cooking, heat up a couple of cups of water, and ladle by ladle bring your dish to the end. It is a little exercise, but risottos usually benefit from a little burning …
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