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MEALS FROM THE MARKET
Recipes
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This is the recipe that Kelly
Burgoyne demonstrated Sunday 11/12/06 at
Walnut Creek Farmers' Market. It was a hit!
An exquisite
Venetian dish, perfectly flavored for a fall evening.
Recipe Serves 4
10 oz (300 g) Butternut Squash - cleaned and diced
1 lg. clove garlic- finely chopped
1 lg. yellow onion- finely chopped
4 tablespoons extra virgin olive oil
4 tablespoons butter
1/4 cup Dry (white) Vermouth or dry White Wine
2 cups (14 oz / 450 g) Arborio Rice
4 cups (1 liter) canned Chicken Stock
Mascarpone (Italian cream cheese)
4 tablespoons Parmesan/Pecorino cheese - freshly grated
fine Sea Salt, freshly ground Pepper
1 tablespoon Italian Parsley - finely chopped
Begin by pouring all of the Broth into a sauce pan, bring this to a boil.
Place Squash in another heavy-bottomed saucepan with the Galric, Onion, Oil and
half the Butter. Saute, stirring, over medium heat, for 8 minutes. Add the Risotto
and the Vermouth/Wine and continue cooking for 3-5 minutes, stirring constantly.
Add the boiling Stock gradually (1 cup at a time) while stirring frequently.
When the liquid is absorbed, add the next cup, and so on.
The Risotto should cook in about 25 minutes. When finished, add the rest of the
Butter, Parmesan / Pecorino cheese and Salt & Pepper.
Serve immediately, in a shallow-wide bowl, with a dollop of the Mascarpone Cheese
on top of each serving. Sprinkle with chopped Parsley. Buon Appetito!
Note: To add a special touch- try frying Sage leaves in a little
butter, until they turn 'crispy'. Place a few on top of each bowl of Risotto.
Bravissimo!
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