2 tablespoons olive oil
2 tablespoons butter
1 sweet onion, diced
1 cup butternut squash, finely diced (a food processor is best for this)
4-6 cups low-sodium vegetable broth (or as much as needed)
1 package Ritrovo Selections Arborio rice
1/2 cup cream or half n’ half, optional
1 tablespoon Casina Rossa Herbs & Salt
1/2 cup grated Parmesan cheese
1/4 cup toasted walnuts, chopped
Salt and pepper, to taste
Pre-heat oven to 300 degrees; place walnuts on a baking sheet in oven for about 10 minutes, until slightly toasted and fragrant.
Meanwhile, heat broth in a saucepan over medium heat, then lower to a simmer.
For the risotto: In a large risotto or stew pot, saute the shallots and squash in olive oil and butter. Add the Arborio rice; toast for about 1 minute. Add 1 cup of white wine and stir until fully absorbed. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more; just be careful not to let the bottom burn. As it continues to absorb the liquid, it will become tender and creamy. Also, season with some salt as you go along.
Use 2-3 cups of broth for this recipe, but use more or less as needed. It usually takes about 20 minutes for the risotto to become completely cooked; but taste it. It should be wonderfully creamy and thick; it’s best al dente, which means it should still retain some firmness when you chew it. At this point, you can add the, cream or half n’half, the Herbs & Salt and some pepper; stir well.
Remove from heat; stir in Parmesan cheese now, as it will melt more slowly. Add some salt and pepper as needed. Plate your risotto, topping it with crumbled Gorgonzola, and toasted walnuts. If you’re feeling really decadent, you can add some crispy sauteed pancetta on top. Eat right away to enjoy its velvety goodness, use the left overs for Suppli with Risotto and Gorgonzola..