Risotto alla Zucca

Nutrition · per serving

Steps

1. 1

   Warm the vegetable stock in a saucepan and keep it at a gentle simmer. Toss the butternut squash, peeled and deseeded, cut into 1 cm cubes with olive oil, fine salt, and black pepper. Cook the squash in a wide sauté pan over medium heat for 8-10 minutes, stirring occasionally, until tender and lightly caramelised at the edges. Mash about one-third of the squash with a fork and keep the rest in chunks; this gives the risotto both body and texture.

   800 ml vegetable stock500 g butternut squash, peeled and deseeded, cut into 1 cm cubes1 tbsp olive oil1/4 tsp fine salt1/8 tsp black pepper
2. 2

   In a heavy saucepan or risotto pan, melt the unsalted butter with the olive oil over low-medium heat. Add the shallot, very finely minced and cook gently for 3-4 minutes until soft and translucent but not browned; a pale soffritto keeps the risotto sweet and delicate.

   30 g unsalted butter1 tbsp olive oil60 g shallot, very finely minced
3. 3

   Add the Arborio rice and stir for 1-2 minutes so every grain is coated and lightly toasted. The rice is ready when the edges look slightly translucent while the centre remains opaque.

   160 g Arborio rice
4. 4

   Pour in the dry white wine and stir constantly until it has almost completely evaporated. This should take about 1 minute and should leave aroma without harsh alcohol.

   80 ml dry white wine
5. 5

   Begin adding the hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. After about 10 minutes, stir in the mashed squash and half of the squash chunks. Continue cooking and adding stock for another 6-8 minutes, until the rice is al dente with a fluid, wave-like consistency; you may not need every last drop of stock.

   800 ml vegetable stock500 g butternut squash, peeled and deseeded, cut into 1 cm cubes
6. 6

   Take the pan off the heat. Add the Parmigiano Reggiano, finely grated and the unsalted butter, then beat vigorously for 30-40 seconds to emulsify. Fold in the remaining squash chunks and let the risotto rest for 1 minute; it should settle into a soft, creamy mound, not stand stiffly.

   50 g Parmigiano Reggiano, finely grated20 g unsalted butter500 g butternut squash, peeled and deseeded, cut into 1 cm cubes
7. 7

   Spoon onto warm plates and finish with the amaretti biscuits, lightly crushed and fresh sage leaves, finely sliced. Serve immediately, while the risotto is still loose and creamy.

   20 g amaretti biscuits, lightly crushed4 leaves fresh sage leaves, finely sliced

Origin & History

Risotto alla zucca is a classic dish of northern Italy, especially associated with Lombardy and the Mantua area, where squash has long been used in both savoury and sweet-savoury cooking. The addition of amaretti is a traditional regional touch, reflecting the local love of balancing sweetness with rich cheese and butter in autumn dishes.