Truffled Butternut Squash Risotto for Making Arancini
1 1/2 cups Arborio rice
2 cups hot vegetable or chicken stock
1/2 cups white wine
2 tablespoons UP Extra Virgin Olive Oil
1 teaspoon white truffle oil
1 cup roasted butternut squash, coarsely mashed
1/2 cup finely diced onion
1/2 cup grated Pecorino Romano cheese
sea salt to taste
In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent. Add the rice and saute until just lightly beginning to toast. Stirring all the while, add the wine and continue to saute and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.
Arancini
Recipe for butternut squash risotto
1/2 pound mozarella fresca in 1" pieces
1 1/2 cups of bread crumbs
1 cup flour
2 large eggs, beaten
UP Extra Virgin Olive Oil for frying
Heat the oil in a heavy bottom pan or fryer to 350 F. Grab two tablespoons of risotto and place in the palm of your hand. Make an indentation in the center of the rice and add a small piece of cheese. Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs. Preheat the oven to 200. Fry the arancini until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.
Makes 8-10 arancini