I’m a Risotto addict. It’s more than food; it’s a ritual. And it’s a nice change from all the pasta!
As the preparation takes a while, it’s the perfect dish to cook on a Friday evening to unwind from the work week.
There are numerous recipes available, and I cooked a few of them, but I’m always returning to two versions. This is one of them.
Risotto Butternut Squash Speck
Let’s start with an innocent onion and dice it:
The other ingredients are Carnaroli rice, vegetable broth, and, of course, butternut squash.
Parmesan is another ingredient, and a Risotto is an excellent opportunity to use the rind, which usually ends in the bin.
To prepare the butternut squash for dicing, I place it in the microwave for a few minutes. It will soften up, so it’s easier to handle.
After frying the onion for a bit, I add the rice and roast it for a minute or two; then, I add a little white wine and let it vaporize.
Here I added the Parmesan rind and the first two spoons of broth. I’m using medium temperature initially, but I will increase it later once the rice gets soft.
The squash is ready for slice & dice:
I quickly add it to the rice so it can cook with the other ingredients to distribute taste and turn soft:
Two thick slices of Speck. This one is from South Tirol and is considered “original,” but I doubt that the source significantly impacts the taste. It does have an impact on the price, unfortunately!
Cut the slices:
Do the same with a little Parmesan:
Add both missing ingredients and some sage, and finish stirring and boiling until the broth is gone.
Tip: Once the remaining broth is in the pot, I increase the temperature for a bit to accelerate the process. But this requires more attention while stiring, as you don’t want the rice to get burned.
And here we go, Risotto Butternut Squash Speck:
As a wine accompaniment, I suggest a fruity red, light to medium body. I had a Sangiovese, another good choice could be a Pinot Noir.
Enjoy your Risotto Butternut Squash Speck!
Ingredients for two portions:
- Rice, a cup / 200 gr
- Butternut squash
- Speck slices
- One liter of vegetable broth
- An onion
- White wine for deglazing
- Red wine for dining
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