Squash Risotto with Taleggio & Fried Sage Leaves
Prep time: 
Cook time: 
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Serves: 4-6
Serves 4 as a main course, 6 as a first course. Leftover risotto can be formed into a cakes or croquettes for a delicious lunch.
  • 1½ c. Arborio Rice (short grained Italian rice)
  • 1½ c. Butternut Squash, grated (fast in the food processor or use box grater)
  • 2 medium Shallots, minced
  • ½ c. Dry White Wine
  • 4-5 c. Vegetable or Chicken Broth, hot
  • 3 Tbsp. Extra Virgin Olive Oil, divided
  • 1 Tbsp. Butter
  • few sprigs Fresh Sage, divided
  • Taleggio Cheese (as much as you like!)
  1. Heat 1 Tbsp.olive oil and 1 Tbsp. butter in wide sauce pan over medium heat.
  2. Add minced shallots, season with salt, and saute until translucent.
  3. Add rice and saute until it takes on a little golden color and makes a "click" sound as you stir it around the pan, about 1 minute.
  4. Add wine and allow rice to absorb.
  5. Reduce heat to medium-low and add 1 c. of the hot broth, grated squash, and a sprig of sage.
  6. Cook over medium-low heat, about 45 minutes, stirring often and adding more broth as the pan becomes dry. Taste and season as necessary with salt and coarse black pepper. The risotto is done when the rice is cooked to a creamy consistency but still has a little firmness in the very center of the grain.
  7. Meanwhile, heat remaining olive oil in small sauce pan and fry sage leaves until crisp and fragrant. Removes leaves and sprinkle with salt, reserve oil.
  8. Divide risotto among warm plates. Top each portion with a spoonful of Taleggio and a couple fried sage leaves. Drizzle with reserved sage oil.
Recipe by strawberryplum at http://www.strawberryplum.com/squash-risotto-with-taleggio-fried-sage-leaves/