Text 27239, 74 rader
Skriven 2015-05-21 05:23:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1023
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kabocha Squash Risotto w/Sage & Pine Nuts
 Categories: Rice, Squash, Herbs, Nuts, Wine
      Yield: 6 servings

      4 tb Olive oil; divided
  2 1/2 lb Kabocha or butternut squash;
           - peeled, seeded, in 1/2"
           - cubes
           Sea salt
      1 tb Fine chopped fresh sage
      1 tb Sherry wine vinegar
      3 c  Onions; chopped
  3 1/2 c  Canned vegetable broth
  1 1/2 c  Arborio rice
    1/4 c  Medium-dry Sherry or
           - Marsala wine
    3/4 c  Pine nuts; toasted, divided
           Shaved Parmesan cheese
           - (opt)
      4 oz Crisp cooked, coarse
           - crumbled, thin sliced
           - pancetta (opt)

  Heat 2 tablespoons olive oil in heavy large nonstick skillet
  over high heat. Add squash; sprinkle with sea salt and saut+¬
  until beginning to brown, stirring often, about 5 minutes.
  Reduce heat to medium, add chopped sage, and cook until just
  tender, stirring often, about 8 minutes. Sprinkle Sherry
  wine vinegar over; toss to incorporate. Transfer squash to
  plate. Wipe skillet clean.

  Heat remaining 2 tablespoons olive oil in same skillet over
  high heat. Add chopped onions, sprinkle with sea salt, and
  saut+¬ until onions are soft and beginning to brown, about 6
  minutes. Reduce heat to low, cover, and cook until onions
  are soft and deep golden brown, stirring occasionally, about
  20 minutes; set aside. Bring 31?2 cups water and vegetable
  broth to simmer in large saucepan. Cover and keep warm over
  low heat.

  Add arborio rice to onions in skillet. Stir until rice is
  slightly translucent, about 4 minutes. Add Sherry; stir
  until absorbed. Add 1 cup warm broth mixture; stir until
  almost all liquid is absorbed, about 3 minutes. Continue
  adding broth mixture by cupfuls until rice is just tender
  but still firm to bite and risotto is creamy, stirring
  almost constantly and adding squash after 15 minutes, about
  20 minutes total. Season with salt and pepper. Stir in 6
  tablespoons toasted pine nuts. Transfer squash risotto to
  large wide serving bowl. Sprinkle remaining toasted pine
  nuts over risotto.

  Top risotto with shaved Parmesan and crumbled Pancetta.

  by Anna Thomas

  Bon App+¬tit | February 2011

  Yield: Makes 6 main-course servings

  MM Format by Dave Drum - 17 February 2011

  Uncle Dirty Dave's Archives

MMMMM

... Ambidextrose: Able to put creamer in coffee using either hand.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)