Chef Robert Gentile’s limited edition Risotto alla Zucca is the perfect hearty dish to enjoy this fall! With roasted butternut squash, onion soffritto, a Tuscan spice blend, and Aceto Balsamico, a traditional Italian balsamic vinegar, this Drop is sure to warm you and your family on a chilly night.

• 500g Arborio Rice
• 2L Vegetable Stock
• 1/2pc Butternut Squash
• 1/2 tsp Spice Blend
• 2 cups Parmigiano Reggiano, grated
• 80g Butter, cubed
• 1 cup White Wine
• 1/4 cup Olive Oil
• 1 cup Onion Soffritto
• 1tbsp Aceto Balsamico

Make sure you have a Small Pot, a Medium High Sided Saucepan, a Baking Sheet, and a Potato Masher (optional). It is also ideal to have a few staples on hand like Olive Oil and Salt & Pepper. Now, let’s get cooking!

BUTTERNUT SQUASH

Chef’s Tip: Be sure to prepare your Butternut Squash well in advance as the roasting time is long. For the seasoned home cook, allot 30 minutes before cooking risotto to roast the Squash.

Preheat the oven to 400°F.

Dust your pre-cut half Squash with ½ teaspoon of Tuscan Spice Blend, drizzle with olive oil, and season well with salt.

Roast Squash on a baking sheet for 40-45 minutes or until golden brown and completely soft through.

Cool Squash down completely and scoop flesh out from the skin.

Mash Squash with potato masher or fork until smooth.

Reserve for risotto.

RISOTTO

Heat Broth over medium heat and season well with salt.

In a medium sized high sided saucepan, toast Rice dry over medium heat.

Chef’s Tip: You can tell the Rice is ready when it begins to smell very aromatic and nutty and is hot to the touch, approximately 7-10 minutes.

Deglaze with White Wine and add in Onion Soffritto.

Let Wine cook out completely, approximately 1-2 minutes, then add twice the amount of Broth as Rice.

Reduce heat to low and continuously stir the Rice. The Rice should never stick to the bottom of the pot or get too thick.

Continue to add Broth as needed, keeping the risotto at a soupy consistency. The drier the Rice is as it cooks, the more likely it will stick to the bottom and the more likely you will damage the grain from stirring.

Taste the Rice as you cook. When you have achieved an al dente texture after approximately 20-25 minutes, stir in Squash puree and season to taste with salt and pepper.

Next, turn off the heat and prepare for the mantecato of Butter and Parmesan. Continue stirring occasionally while the risotto cools slightly.

Chef’s Tip: To achieve a proper mantecato or emulsification of Butter and Cheese, risotto must be at the right temperature — not too hot.

Stir vigorously and add one cube of Butter at a time. Add in half of the Parmigiano Reggiano and continue to stir until smooth and creamy. If the Risotto becomes too thick, you may slowly add in extra broth as needed.

Chef’s Tip: The risotto should self-level on the plate with a light shake. That is how to tell your risotto is the right consistency.

Serve and finish with a drizzle of Aceto Balsamico and the remainder of the Parmesan cheese.

That’s it! Buon Appetito!