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Truffled Butternut Squash Risotto
Ingredients 1 1/2 cups Arborio rice 2 cups hot vegetable or chicken stock 1/2 cups white wine 2 tablespoons Extra Virgin Olive Oil 1 teaspoon white truffle oil 1 cup roasted butternut squash, coarsely mashed 1/2 cup finely diced onion 1/2 cup grated Pecorino Romano cheese sea salt to taste
In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent. Add the rice and saute until just lightly beginning to toast. Stirring all the while, add the wine and continue to saute and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is.