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2011%20Great%20Chefs%20Program.pdf - page 21 / 28

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risotto With roAsted butternut squAsh

Chef Jerry Bolton Executive Chef, Oncenter Complex

1 squash (butternut or acorn) 1 ½ - 2 lbs 7-8 cups chicken stock ¼ cup EVOO ½ cup onion, finely chopped 3 cups Arborio rice 1 cup dry white wine 2 T butter Salt & Pepper to taste

Preheat oven to 400

Cut butternut squash lengthwise, scoop out & discard seeds

Place cut side down on baking sheet; bake until soft 30-40 min

Let cool to touch

Scoop out flesh & puree in food processor, set aside.

In saucepan over medium heat, bring stock to a simmer & maintain at low heat Keep hot

In large saucepan, heat oil over med heat sauté onions until translucent – 3-4 minutes

Add rice & stir until coated with oil & translucent – 3 min.

Add white & stir until completely absorbed

Add stock ladle at a top, stirring frequently after each addition

Wait until stock is almost absorbed before adding another ladle

Reserve ¼ cup of stock to add at the end.

When rice is tender but slightly firm, creamy – after 20-25 min, stir in squash puree

Cook to heat through

Remove from heat, stir in butter & reserved stock.

Season to taste & serve

6 servings.

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