Butternut Squash Risotto and Arancini

Ingredients

a lot Parmesan cheese finely grated, for risotto and topping

1 small Onion finely chopped for risotto

2 cups Risotto rice Arborio or Carnaroli

0.5 cup White wine to deglaze risotto

4 cups Chicken stock for risotto

as needed Olive oil for sautéing onion and squash

1 Butternut squash whole, roasted and pureed

a few Sage fresh, for stuffing squash and garnish

to taste Kosher salt

to taste Pepper freshly ground

Equipment

pressure cooker

blender

stock pot

deep fryer

Directions

Start by turning on the pressure cooker on its hottest or browning setting.

Sweat a small, finely chopped onion in the pressure cooker.

Add 2 cups of risotto rice, such as Arborio or Carnaroli.

Toast the rice for about one minute until the edges become translucent.

Add four cups of chicken stock.

Mix and ensure no rice grains stick to the side of the pan, then lock the lid.

Cook on high pressure for 5-6 minutes and use quick release steam before opening.

Grate a ton of Parmesan cheese into the risotto.

Season with kosher salt and freshly ground pepper.

Stir to melt the cheese evenly and distribute spices.

Refrigerate most of the risotto for making Arancini later.

Bake a whole butternut squash at 350°F (175°C) for 45 minutes to an hour until tender.

Scoop out most of the cooked squash, reserving about a cup.

Puree the remaining squash with some chicken stock until thick and smooth.

Sweat a small onion in olive oil in a large stock pot.

Add 1 cup of Arborio rice to the pot and deglaze with white wine.

Cook until the alcohol cooks off, then gradually add simmering chicken stock, stirring constantly.

Add the butternut squash puree and cook until rice is tender.

Fry sage leaves in butter until brown, then remove and set aside.

Mix in a few tablespoons of maple syrup, browned butter, Parmesan, and the roasted squash for flavor and texture.

Season with kosher salt and white pepper.

Plate hot risotto, top with browned butter, chopped bacon, Parmesan shavings, and fried sage.

Prepare the risotto for Arancini by making a slurry of water and flour.

Shape chilled risotto into balls with cheese inside.

Coat the balls in flour slurry and then panko breadcrumbs.

Deep fry in vegetable oil at 350°F (175°C) for 7-10 minutes until golden and crispy.

Drain on paper towels and serve with warm tomato sauce.