PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- Stefano’s olive oil
- 100g of butter
- ½ chopped red onion
- 100g of butter
- ½ chopped red onion
- 500gr of butternut squash cut into cubes
- 400g of Carnaroli rice
- ¼ teaspoon nutmeg
- 3 liters of hot broth
- Fresh parsley (to put in the broth)
- Salt
PREPARATION:
- Heat olive oil and 50g butter in a 24cm Julienne casserole pan over medium heat.
- Sauté the onions quietly.
- Add the diced squash and a little broth and cook quietly until the squash is al dente.
- Deglaze with 2 oz of white wine.
- Add the nutmeg and mix well.
- Add the rice and mix well to coat the rice.
- Deglaze again with 2 oz of white wine.
- Add 1-2 ladles of hot broth at a time (do not drown rice).
- When the rice is cooked, salt and add 50g butter and mix well.
- If you want add ¼ cup of cream 35% or 1 tablespoon of mascarpone.
- At the very end add parmesan cheese.
