I made this for myself for dinner this evening. I’ve been thinking about doing a risotto for a while and today was the day. It’s mostly a Gino D’Acampo recipe from his book Buonissimo, but I’ve added a few things to it.
The amounts given here are to serve one person. Some of the measurements are a bit approximate as I was scaling it down from a recipe for four. Risotto takes a while and you have to be patient, and quite attentive, whilst gradually adding the stock, but the end result is worth it. This is lovely and creamy, and very tasty with the onions, leeks and wine. The chillies on the butternut squash add a little heat and the squash itself provides a pleasant texture.
4-5 tablespoons of olive oil
1 onion, finely chopped
1 leek, finely sliced
400ml of chicken stock
100g of arborio rice
200ml of dry white wine
¼ of a large butternut squash, (or as much as you like, really) peeled and cut into small chunks
1 teaspoon of dried chilli flakes
Leaves from 2-3 sprigs of thyme
A generous knob of salted butter
2 slices of serrano ham, roughly torn into strips
2 tablespoons of finely grated Parmiggiano
Sea salt and freshly ground black pepper
Pre-heat the oven to 200.
Pop the chunks of squash on a baking tray, sprinkle with the dried chillies and drizzle with olive oil. Roast in the oven for 20 minutes or so until tender.
Meanwhile heat the remaining olive oil in a large saucepan and gently fry the onions for 5 minutes or so, until soft and starting to colour, then add the leek and continue cooking for a further 3-5 minutes or so.
Add the rice to the pan and stir well to ensure that the rice is well coated with the oil. Add 150ml of wine to the rice and cook for 3-4 minutes until almost all of the wine has been absorbed.
Start to add the hot stock, a ladle-full at a time, only adding a fresh ladle-full when the last has been absorbed. Continue to add the stock, stirring frequently, until you only have about two ladle-fulls left to add.
Add in the roasted squash chunks, thyme leaves, and serrano ham, stir well to combine and add the penultimate ladle-full of stock. Once the final bit of stock is added and has been almost completely absorbed, remove the pan from the heat.
Add the remaining wine and stir it in. Then add in the butter and cheese stirring until the risotto has a creamy texture, and season well.
Serve immediately. Very tasty!