Last week I decided to get a bit experimental, like that time I went to a Phish concert. (Actually, I have never been to a Phish concert, nor have I even heard one of their songs, but it seemed like the thing to say). Anyway, the recipe below is a Dan MacKenzie original. I had envisioned it as a very sweet dessert risotto, but in the end, it wound up as sort of a sweet/savory hybrid, with what I imagine as a middle Eastern type of flavor to it. It was still pretty good, but I think I’ll refine it in the future to head a bit more in the direction of sweetness.
For one, I’ll eliminate the celery from the base and replace chicken stock with water as the cooking liquid. I think I also used a bit too much squash and apple relative to the rice, so I would cut that down slightly in the future. And finally, I realized that I could use honey to sweeten after I’d already added some sugar, so if I do it again, I’ll get rid of the sugar and just sweeten with straight honey. Anyway, here’s the recipe as I tried it:
Active Time: 1 hr 30 min.
Dish Usage: Moderate
1 large sweet onion, chopped
1/2 head of celery, chopped
4 cups chicken stock
2 tbsp olive oil
14 oz rice
1/2 cup sweet wine, such as Riesling
3.5 c butternut squash, cubed
3.5 c apple, diced
2 tsp sugar
2 tbsp honey
1 tbsp cinnamon
3/4 tsp allspice
6 oz mascarpone cheese
1. Follow the Basic Risotto Recipe, but replace the two medium onions with 1 large sweet onion and omit the garlic.
2. At Step 3 of the basic risotto recipe, add the butternut squash with the first ladle of stock.
3. When a little more than half of the stock has been added, add the apple.
4. At stage 4, stir in the mascarpone cheese in place of parmesan. Season with sugar, hone, cinnamon, and allspice. The proportions I listed above came out pretty decent, but there is room for further refinement based on individual taste.
Nutritionals: 294 cal, 10.6 g fat, 45.7 g carb, 3.6 g fiber, 3.7 g protein