Risotto Nero with Squash & Burrata

By lorik

Ingredients

• 1 pound butternut squash—peeled, seeded and cut into 1-inch pieces
• 1 sage sprig
• 3 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper
• 6 cups chicken stock or low-sodium broth
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/2 medium onion, minced
• 1 1/2 cups Venere black rice (see Note)
• 1/4 cup dry white wine
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces
• Flaky sea salt, such as Maldon, for garnish

Details

Servings 4
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. In a 9-by-13-inch baking dish, combine the squash with the sage sprig, 2 tablespoons of the butter and 1/4 cup of water; season with kosher salt and pepper. Roast for about 25 minutes, until the squash is tender and most of the liquid has evaporated. Discard the sage.

Transfer the squash to a food processor and let cool slightly. Puree until smooth and season with kosher salt and pepper. Scrape the squash puree into a medium saucepan and keep warm over very low heat. 


Meanwhile, in another medium saucepan, bring the stock to a simmer. Keep warm over very low heat. 


In a large saucepan, heat the 1/4 cup of olive oil. Add the onion and a generous pinch of kosher salt and cook over moderate heat, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, until well coated 
with oil, about 1 minute. Add the wine and cook, stirring, until absorbed. 
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 35 to 40 minutes total. Stir in the 2 tablespoons of Parmigiano and the remaining 1 tablespoon of butter and season with kosher salt and pepper.


Spoon the squash puree into shallow bowls, then spoon the risotto on top and garnish with the burrata. Top with a sprinkle of flaky sea salt and a drizzle of olive oil and serve. Pass additional cheese at the table.