Italian food is liked in all parts of the world, so in India. Earlier, pasta was the only dish famous in India. But, under the western influence and globalization, other Italian food varieties also became quite famous. One such Italian recipe I’m sharing with you- Risotto di Zucca.
Risotto is a rice dish that is prepared in a number of ways. Talking of risotto di zucca, it is one of those dishes that carry a reputation for being not easy. But, its palatability will not let you to complain. What the dish asks for is your time.
- 2 tbsp of olive oil
- 1 ¾ lbs peeled and cubed(1 inch pieces) butternut squash
- 1 finely chopped large onion
- ½ cup of grated cheese(Parmesan)
- 1 tbsp of butter
- 4 cups hot chicken (or veggie stock)
- 4 chopped thick bacon
- Flakes of hot pepper
- 1 sprig of sage(fresh)
- 1 cup of Arborio rice
- White wine, ¾ cup
- ¼ cup- chopped Italian parsley
Method of Preparation
- Heat butter and olive oil in a large sized and heavy pot. I advise you to use enamel coated iron pot.
- Add onion to it and cook until they turn into golden brown color.
- Next, add bacon and continue cooking until it becomes crispy. Stir regularly.
- Add squash chunks, pepper flakes and sage. Also pepper and salt.
- Now cover the pot and cook for 15-18 minutes on a low flame. Heat the ingredients until squash softens. Don’t let squash to stick to the bottom, so stirring once in a while is important.
- Add rice. Mix well to coat rice grains. Cook for next 2 minutes.
- Add wine and cook until much of wine is soaked. Continue to stir.
- After it, stock is added, one full ladle at a time. Now stir leisurely and allow Risotto to absorb the liquid in small batches and get creamy.
- Continue tasting the risotto as you go, as the dish is all about ‘stirring and tasting’. Always keep wine handy to add extra wine if required.
- When the risotto wears the appealing flavor and texture, add the grated cheese and parsley.
- Serve the mouth watering hot risotto with extra topping of cheese on it.