Ingredients
Ingredients for 4 people:
4 tablespoons unsalted butter
1 large onion, minced
1/2 pound buttermut squash, in 1/2-inch dice approximately
4 1/2 cups light homemade chicken broth, or 2 cups low sodium canned chicken broth mixed with 2 1/2 cups water
1 1/2 cup Arborio rice
1/2 cup white wine salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced parsley
Tartuflanghe's White Truffle Oil "Oro in Cucina"
Cooking instruction
Preparation: Melt three tablespoon butter in a large pot over moderate heat. Add onion and sautè until softened. Add squash and stir to coat with fat. Add 1/2 cup chicken broth, cover and adjust heat to maintain a simmer. Cook until squash is tender, about 10 minutes. Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling. Add rice to onion and squash and cook, stirring, until rice is hot troughout. Add wine and cook, stirring, Uuntil wine is absorbed. Begin adding the hot broth 1/2 cup at time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. You should take 20 to 22 minutes for the rice to become al dente- firm. The mixture should be creamy-neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water. Season with salt and pepper. Add the truffle oil, cover and let stand 3 minutes before serving.
