Hot From The Kettle: Savory Satisfaction

Wednesday, Oct 06, 2010 2:30pm  |  COMMENTS (2)

As the days become increasingly chilly my senses demand only one thing – warmth. I want bread baking in my oven, down comforters on my bed, and carbohydrates – particularly the creamy, starchy, make-me-sleep-good-at-night kind of carbs.

So what could be a more satisfying epicurean union then to combine the queen mother of all starches, risotto, with autumn’s iconic gourd, the Butternut Squash?

Chef Luca Valerin, and Chef Robert Pantusa co-own Osteria Giotto, located at 21-23 Midland Avenue in Montclair, my personal favorite Baristaville haunt. Luca recently prepared for us his signature Butternut Squash Risotto. While there are other classic Fall combo’s: turkey and gravy, or buffalo wings and beer, Luca’s Butternut Squash Risotto went to work on my olfactory senses before it even touched my tongue. And when it did, satisfaction was had. Smooth, rich and gratifying.

Watch the video to see how it’s done.

Here’s what you’ll need to recreate Luca’s Butternut Squash Risotto:

1 pound of butternut squash

1 teaspoon of sugar

1/2 teaspoon of nutmeg

4 tablespoons of extra virgin olive oil

1/4 cup of chopped white onion

1 cup of Arborio rice

1/3 cup of dry white wine

4 cups chicken stock, approximately

1 cup of grated Parmesan cheese

1/2 stick of butter

1 tablespoon of finely chopped parsley

Salt

Black pepper

Prepare the B’nut Squash, peel, cube and place in oven safe dish. Sprinkle with sugar, salt and nutmeg, then drizzle with olive oil. Bake until softened.

Bring stock to a simmer.

In separate pot, sauté white onion in olive oil until almost translucent. Then add rice, toss and let toast for a few minutes. Add white wine.

After wine is absorbed, began to add stock to rice one ladle at a time, for about 18 minutes.

About nine minutes into the cooking, crush squash with a fork, and add to b’nut squash to rice.

Continue to add liquid. After18 minutes, when the rice is tender, remove from heat and finish risotto by adding butter, Parmesan, parsley, and salt and pepper.

If you don’t feel like making the Risotto yourself, it will soon be on the menu at Osteria Giotto. So Baristaville, do you engage in any autumnal gastronomic nesting? What’s your favorite fall comfort food?

2 Comments

  1. POSTED BY scottie  |  October 06, 2010 @ 3:00 pm

    Melody, Love B’nut Squash and Osteria Giotto. So what do we do after we buy the ingredients? Directions please for those who don’t want to you toube it? And when will it be on their menu? Thx!

  2. POSTED BY Melody Kettle  |  October 06, 2010 @ 4:25 pm

    Hi Scottie,
    The directions weren’t supplied by the chef because I view the article and video portions of the “HFTK” pieces as companion parts that form one instructional piece.
    But quickly, here’s what you do, (according to me):
    Prepare the B’nut Squash, peel, cube and place in oven safe dish. Sprinkle with sugar, salt and nutmeg, then drizzle with olive oil. Bake until softened.
    Bring stock to a simmer.
    In separate pot, sauté white onion in olive oil until almost translucent. Then add rice, toss and let toast for a few minutes. Add white wine.
    After wine is absorbed, began to add stock to rice one ladle at a time, for about 18 minutes.
    About nine minutes into the cooking, crush squash with a fork, and add to b’nut squash to rice.
    Continue to add liquid. After18 minutes, when the rice is tender, remove from heat and finish risotto by adding butter, Parmesan, parsley, and salt and pepper.
    Plate, eat, enjoy!

Leave a Reply

Baristanet Comment Policy:

Baristanet has specific guidelines for commenting. To avoid having your comment deleted -- or your commenting privileges revoked -- read this before you comment. Violators will be banned from commenting.

Report a comment that violates the guidelines to comments@baristanet.com. For trouble with registration or commenting, write to comments@baristanet.com.

Commenters on Baristanet.com are responsible for all legal consequences arising from their comments, including libel, infringement of copyright or actions that threaten a third party. By submitting a comment, you agree to indemnify Baristanet LLC, its partners and employees from any legal action arising from your comments.

In order to comment on the new system, you need to register a new Baristanet account. To get your own avatar next to your comments, sign up at Gravatar.com

You must be logged in to post a comment.

Featured Comment

I will really miss their store. It was always so easy and fun to find a fun gift there. Walking into their store made me feel like I was transported into a faraway happy place!

Tip, Follow, Friend, Subscribe