Winter Squash and Prosciutto Risotto Warms You From the Inside Out
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Aran Goyoaga of Cannelle et Vanille whips up a healthy portion of winter squash-spiked risotto swirled with Parmesan cheese and crispy prosciutto. It’s perfect for those chilly winter nights when you crave something warm and cozy.
Photo: Aran Goyoaga
By Aran Goyoaga of Cannelle et Vanille
Winter Squash Risotto with Prosciutto, Sage and Lemon
Serves 4 to 6
For the sage and lemon-infused olive oil:
½ cup plus 2 tablespoons (155 milliliters) olive oil
8 sage leaves
2 tablespoon finely chopped parsley
½ teaspoon lemon zest
For the risotto:
1 pound (450 grams) winter squash, peeled, seeded and diced into ½-inch cubes
Pinch of salt and black pepper
6 slices prosciutto or Serrano ham
6 cups (1.5 liters) chicken stock
2 tablespoons olive oil
1 large shallot, minced
1 medium leek, sliced (white and green parts)
1 ½ cups (300 grams) Arborio rice
½ cup (125 milliliters) dry white wine
1 ounce (30 grams) Parmesan cheese, finely grated
1 ounce (30 grams) mascarpone cheese
Make the sage and lemon-infused olive oil: Heat 2 tablespoons of olive oil in a small sauté pan over medium heat. Add sage and let it infuse the oil. When the oil starts to form bubbles and the sage begins to curl, remove pan from heat and let cool for 10 minutes.
Transfer the mix to a blender, add remaining oil, parsley and lemon zest, and blend until smooth. Strain the mix through a fine sieve and reserve.
Make the risotto: Preheat oven to 400°F (200°C). Toss squash in a baking pan with a bit of olive oil, salt, and pepper. Bake for 30 to 40 minutes, until tender and the edges start to caramelize. Remove pan from oven and reserve.
Cook prosciutto until crispy in a non-stick pan over medium heat. Once cooled, chop, crumble, and reserve prosciutto. Heat chicken stock in a pot over medium heat.
Heat another large pot over medium heat. Add olive oil, shallot, and leek, and cook until tender (not brown), about 5 minutes, stirring occasionally. Add rice and stir. Add roasted squash (reserve ½ cup for topping) and stir. Add white wine and cook until it evaporates and is absorbed. Add 1 cup of the hot stock and stir constantly until absorbed. Add another ladle of hot stock and stir. Repeat the process until the rise is cooked al dente, 20 to 22 minutes.
Remove pot from heat, add Parmesan, mascarpone, prosciutto and half of the sage-lemon oil. Stir until well incorporated. Serve risotto immediately, topped with roasted squash and drizzle of sage-lemon oil.
More mouth-watering risottos:
Got Mushrooms? Cheesy Chanterelle Risotto Is For You
Easy Tomato Risotto Recipe From ‘Kitchen Repertoire’
Ham and Kale Risotto Is Here to Rescue You From Leftover Limbo
