Butternut Squash Gorgonzola Risotto

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Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !

Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !


Good risotto creates a festival of flavours and sensations. This one celebrates harvest days of autumn, the most colourful time of year.
All together, this dinner takes 50 minutes to make but, believe me it is worth of every single minute.

If you are not in the mood to spend that much time for making it during the week, keep the ingredients for the week end. You will not regret it !
Italians say risotto needs a proper mind and time set. Hope you agree to that.
Good risotto is not just a supper you have after torned at work or anyplace else.

Risotto is more than that. It brings you back to Life. Makes you feel good. When you sit to taste the goodness of it, people around you must feel the same. It is contagious. Takes you to higher ground.

What is risotto, after all?

It is typical northern Italian staple dish, and for us, it is a main dish served with some butter or cheese on the top. Risotto can be a side dish as well, served with fish or vegetables. Risotto ( “riso” means rice in Italian ) is cooked until creamy by adding broth, wine, butter and cheese. During the process, you may add fennel, butternut squash, mushrooms, nero di sepia ( cuttlefish ink ), bone marrow, peas, tomatoes, saffron and so much more. The list in practically endless.

What is the best rice for risotto ?

The best rice for risotto is Arborio or Carnaroli. Main characteristic is it’s short grain. The name Arborio comes from the name of the town, placed in the valley of Po river. Arborio rice is grown in USA well : California, Arkansas and Missouri.

What is the big deal with risotto ?

Risotto requires constant attention and care. Rice is first cooked briefly in soffritto of onion and butter so each grain is coated with thin layer of fat ( tostatura ). Then you add wine and it must be absorbed by grains. After that, you raise the temperature and add stock or bouillon, little by little. You stir it constantly during the process.

This is because the grains rub each other and release the starch creating smooth creamy texture. Once risotto is done, you take it away from the heat and vigorously mix all the ingredients (the process name is “ mantecatura” ).

After mantecatura, you add butter  on the top and garnish your risotto with grated cheese.

Mantecatura is also essential for making an ice cream and finishing pasta dishes by adding some of leftover water where pasta was boiling !

When making risotto should you add heavy cream ?

No. It is not necessary. You get creamy and rich texture while stirring it constantly during the process. Mantecatura ( beating ) completes releasing the starch.

Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !

Since I made this great Italian rice dish with Gorgonzola, let me mention some facts about blue cheese:

Blue cheeses are the king of cheeses and Gorgonzola is Italian name for it.

In France, it is Roquefort and Stilton in United Kingdom. It can be made of cow, sheep and goat milk.

I prefer cow’s version since it is milder then others. Of course, there are many other kinds of cheese similar to Gorgonzola; Dolcelatte is the closest by the texture and taste.

Gorgonzola Dolce is the second name for Dolcelatte ( “sweet milk” ). The name speaks about the taste: it is a bit sweeter than Gorgonzola.

What is the difference between Gorgonzola and Danish Blue ?

Gorgonzola is crumbly and mild while Danish Blue has creamy and soft texture. Both are made, in most of the cases of cow’s milk. It gives them pleasant sweet taste.

Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !

 

 

5 from 4 votes
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Butternut Squash Gorgonzola Risotto

Butternut Squash Gorgonzola Risotto : in the mood… Italian blue cheese, some Arborio rice and butternut squash to have the best risotto; easy, delicious, simple dinner for colder days. Comfort food, Italian way !

Course dinner, lunch
Cuisine Italian
Keyword Butternut Squash Gorgonzola Risotto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Author 2pots2cook

Ingredients

  • 2 cups butternut squash, cut to cubes
  • Water to cover the cubes
  • ½ onion, finely chopped
  • 2 Tbsp butter
  • 1 cup risotto rice ( Carnaroli or Arborio or Vialone Nano )
  • ½ cup + 4 Tbsp white wine
  • 1 cup + 3 Tbsp water
  • ½ bouillon cube
  • 3 oz ( 0.18 lb ) Gorgonzola cheese
  • salt to taste

Instructions

  1. Peel and clean the butternut squash. Cut to cubes to have 2 cups.
  2. Boil the cubes for 5 minutes, covered with water and a pinch of salt.

  3. While the butternut squash is on the stove, cut the onion and fry it with butter in a skillet until golden brown.

  4. When the butternut squash cubes are done, strain them and leave aside.

  5. Melt bouillon cube in the water.

  6. Add rice to the onions and fry on medium heat, all together for one minute.

  7. Pour wine to rice stirring constantly until the wine is fully absorbed.

  8. Start to add water and stir continuously for another 10 min on higher temperature.

  9. Add butternut squash cubes. Mash the cubes with fork to have a smoother texture, if you so desire.

  10. Remove from heat, add Gorgonzola, mix well and serve.

  11. Garnish with grated cheese and sage to leaves taste.

 

 

 

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