We are delighted to bring you a delicious autumnal recipe from Gennaro Contaldo today. One of the undisputed kings of Italian cooking, Gennaro writes:
I love risotto, it’s so quick and easy to make in one pot and can be made with almost any store cupboard ingredient – in fact when my fridge is bare, a plain risotto with Bertolli with Butter and parmesan is a nutritious standby. During Autumn, I love to make this risotto when squash is in abundance and the addition of chilli warms you inside out making it a perfect comfort food at this time of year. Make sure you use rice suitable for risotto like Arborio, Carnaroli or Vialone Nano available from Italian delis and supermarkets. If you prefer, you can substitute the squash with pumpkin. Bertolli with Butter is perfect when making a risotto using the goodness of olive oil for the soffritto (sweating the veg) to the mantecare - adding butter in the end to give risotto its characteristic creaminess.
Risotto with Butternut Squash, Rosemary and Chilli
80g Bertolli with Butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, finely chopped
300g butternut squash, cubed
300g risotto rice
50ml white wine
2 rosemary sprigs
1.5 litres vegetable stock, kept hot
60g grated Parmesan & extra for sprinkling
1. On a medium heat, melt half of the Bertolli with Butter in a saucepan. Add the onion, garlic and chilli and sweat until softened.
2. Stir in the butternut squash and rice, making sure each grain is coated in the butter.
3. Pour in the wine and allow it to evaporate. Add the rosemary sprigs.
4. Add a ladle of stock, stirring all the time, until the liquid has been absorbed. Add another ladle of stock and repeat. Continue doing this for about 15 – 20 minutes until the rice is cooked “al dente.”
5. Remove from the heat and stir in the remaining butter (40g) and grated parmesan until nicely melted.
6. Divide between four plates and serve immediately with a little sprinkling of parmesan if desired.