Risotto alla Parmigiana

Recipe from Chef Brittany Eddelbuttel.

Butternut Squash:

• 1/2 lb. butternut squash, optional
• Olive oil
• Salt and pepper, to taste
• Red pepper flakes to taste

Risotto:

• 2 TBSP butter, divided
• 1 TBSP vegetable oil
• 1 onion, finely chopped
• 8 oz. Italian Arborio rice
• 5 c. chicken stock, hot
• 1/4 c. parmesan cheese, grated, reserve some for serving
• Good olive oil, for drizzling
• Black pepper, to taste

Directions:

1. Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
2. Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
3. Add the rice and saute until will coated with the fat.
4. Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
5. Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
6. Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.

Risotto alla Parmigiana: