Winter Squash Risotto with Radicchio and Parmesan

Name: Winter Squash Risotto with Radicchio and Parmesan
Ingredients: 2 cups 1/2-inch-diced Kabocha squash; 2 tablespoons extra-virgin olive oil; 1 tablespoon thyme leaves; 4 cups chicken stock; 5 tablespoons unsalted butter; 1 cup diced white onion; 1 chile de árbol, crumbled; 2 cups high-quality Arborio rice (see Sources); 1/4 cup dry white wine; 1 cup thinly sliced radicchio; 1/2 cup grated Parmigiano-Reggiano; 1/4 cup sliced flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

People think risotto is a super-rich dish, made with tons of butter. But when it is made properly, the richness comes from the starchy rice and the stock. To make perfect risotto, really pay attention to what’s happening in the pan. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should be constantly bubbling, drinking up the liquid as it cooks.

Recipe notes

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