Risotto Zucca e Porcini - Squash and Porcini Risotto

Picture by Giulia Verdinelli

Risotto is a versatile dish I like to make in every season with different ingredients. This is an Autumn recipe, tasty and colourful. Butternut squash and porcini combine well together and the fresh rosemary enhances the earthy aroma of the dish.


Risotto Zucca e Porcini - Squash and Porcini Risotto

700 g butternut squash
30 g dried porcini mushrooms
Milk to soak porcini
Approx. 1 L vegetable stock
350 g Carnaroli rice
1 medium onion, very finely chopped
30 g butter
100 ml dry white wine 
1 tablespoon fresh rosemary leaves, finely chopped
20 g freshly grated Parmesan cheese 

Extra virgin oil

Serves 4
Preparation time: 20 minutes
Cooking time: 60 minutes

1. Preheat the oven to 180°C. 
2. Halve the butternut squash and scoop the seeds out. Drizzle with 1 tablespoon of oil, sprinkle with salt and thyme. Place on an oven tray, skin side up. 
3. Bake for approx 20-25 minutes, until just tender. 
4. Remove the skin and dice the flesh. 
5. In a bowl, soak the mushrooms with half milk and half boiling water for 20 minutes. Drain and keep the liquid.
6. Bring the stock to a gentle simmer.
7. In a heavy-based saucepan heat 20 g of the butter and one tablespoon of oil; soften the onion with a pinch of salt on low heat for about 10 minutes. 
8. Add the rice and sauté on medium-height heat for 3-4 minutes, stirring continuously with a wooden spoon. Cook until the outside of the grains becomes translucent and the rice begins to stick to the bottom of the pan. 
9. Now pour in the wine, stir continuously and cook until the liquid has been absorbed, 2 minutes. 
10. Pour in two ladleful of boiling stock at a time and stir frequently until the stock has nearly been absorbed before adding other stock. 
11. Cook on low heat. After 10 minutes, add the mushrooms and their liquid along with the squash. Keep on adding the stock, one or two ladlefuls at a time. 
12. When the rice is cooked - it takes 16 to 17 minutes to be ready, al dente and creamy at the same time -, remove the pan from the heat, stir in the remaining butter, the rosemary and the Parmesan. Cover the pan with a tea towel and leave to stand, off the heat, for 1 minute.
13.  Serve at once, with a good sprinkle of Parmesan on top.