Author: Jill Druzgala

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Butternut Squash Risotto with Sage Brown Butter

Risotto: a northern Italian rice dish cooked in a broth to a creamy consistency. It’s an simple recipe with a lot of history, and when you give it the time and respect it deserves, you won’t be disappointed. It’s a staple of Italian cuisine, rich in traditions, rules, and techniques, developed over generations of Nona’s. They figured out all of the specifics required to achieve this creamy creation, now all we have to do is follow their lead. One of the reasons I love risotto is how versatile it is. You can make it with meat or seafood, showcase your favorite seasonal vegetables, and play around with different types of wine, butter, and onions. But in order to get that naturally creamy consistency, you MUST use short grain rice. Short grain rice, like Arborio and Carnaroli, are high in starch and help to thicken the broth and create a smooth, creamy texture. Tradition calls for the rice to be continually stirred, which loosens the starch, and further thickens the broth. Properly cooked risotto should be …