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risotto di zucca gialla
butternut squash risotto

serves 4

 

3 links of sausage about 450 grams, non fennel sausage, country sausage works

6 Tbs or so extra virgin olive oil

3 leeks

1 small butternut squash (about 4 cups squash cubes)

1 1/2 cups (ca. 12 Tbs) short grain rice (like vialone nano, carnaroli or arborio)

1/4 cups parmigiano cheese, grated

c. 5 cups (1 1/4 liters) broth (make your own quick vegetable broth boiling some carrot, celery, onion, parsley for 15-20 minutes but you use canned broth or broth cubes, mix in a good amount of water to make sure the broth is not too salty)

Heat the broth and keep it over a low flame.

Remove the sausage from its casings, crumble and brown thoroughly in a casserole with high sides and a heavy bottom. Remove the sausage with a slotted spoon and reserve. 

De-grease the pot, add the leeks, squash and about 5 Tbs of olive oil and sauté until the leeks are caramelized and the squash starts to break down, stirring to pick up the brown bits left in the pot from the sausage. Add salt and pepper to taste. 

Add the rice to the casserole and toast it, stirring constantly, over medium-high heat for a couple minutes. 

Add the broth about ½ cup at a time, stirring often. When the rice has absorbed most of the liquid, add more broth. Keep adding broth until the rice is creamy and cooked just through, about 20 minutes. Because the cooked risotto will continue to absorb a bit of liquid, remove the pot from the heat before all of the liquid from the last addition has been completely absorbed so the risotto remains creamy. Stir in the reserved sausage with good swirl of olive oil and some grated parmigiano cheese. Transfer to a serving bowl and serve drizzled with more of the olive oil and cheese.

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