You know, I never will understand why a restaurant menu serves most of their entrée’s with the ever-present glue on the plate, “Garlic mashed potatoes” when there are so many other “go with” foundations for entrées that are much more appealing such as the many variations of risotto than can be paired with the meat or seafood choices on the menu.
They do as I’ve learned in the past, have a method of making it ahead and you can easily research it online so that you can also try the method for a time-saving hint when having dinner guests and what to ease up in the prep and cooking department…check it out so that you to have a new foundation for many dishes or even to enjoy a nice hot bowl of risotto for dinner along with a salad and a great wine.
I loved the shortcut method of making the golden butternut squash risotto, but I also don’t mind the love, attention, and labor that goes into the “watched” pot method, and either way you too can have a great satisfying taste of the creamy goodness of risotto.
Tonight’s company’s coming “Instant Pot Golden Butternut Squash Risotto” to go with asparagus bundles and pork schnitzel
2 cups of Arborio rice
pinches of saffron
1 1/2 teaspoon rubbed sage
2 sprigs fresh sage
1 small leek, white parts only, chopped
2 fat cloves of garlic, minced
1 small shallot, minced
12-16 ounces cubed butternut squash, can use pumpkin as well
2 tablespoons butter
1 1/2 tablespoon EVOO
4-4 1/2 cups of hearty chicken or vegetable stock, I needed the 1/2 cup extra stock
1/4 cup white wine
Set the Instant Pot to sauté and add 2 tablespoons butter and the EVOO, sauté the leek, shallot, and garlic for a minute or 2 keep an eye on it so as not to burn. Briefly sauté the 2 cups of rice for a minute and deglaze the pot with the white wine. Stir in all of the stock and squash, place the lid on the pot, close vent, set to 6 minutes on high pressure. Allow for a natural pressure release, open pot stir in 2 tablespoons butter, add the cheese, and stir into the risotto. Season with salt and pepper to taste. Serve hot...
Below is a link to Giada’s recipe: