Frankenstein's Butternut Squash Risotto

It's still butternut squash season here at Scrumptious Street and I did another variation on the theme, this time making a Butternut Squash Risotto.

Experimenting with techniques from one region and spices from another, in non-traditional ways, is such a blast. I do it all the time.  Danielle over at Habeas Brulee is running a challenge this month for "The Spice is Right VII: Frankenstein's Monster". The point of the event is to "Try using a spice (or blend of spices) with a technique or dish from a cuisine that typically never uses that spice (or blend)."  Of course, I'm game! My Frankenstein's Monster spice highlighted in this recipe is turmeric. 

Turmeric is a spice often used in curries and South Asian cooking.  Its scientific name is Curcuma longa, also called tumeric or kunyit in some Asian countries.  The flavor is light and smoky, a hint of spiciness but not hot.  It turns foods a nice bright yellow much like saffron, but is very affordable instead of the highly prized and expensive saffron.  It's a staple in many Indian dishes and it's a member of the ginger family, Zingiberaceae.

This dish, then, qualifies as Frankenstein's monster because I used an Asian-curry-oriented spice in a traditional Mediterranean and specifically, Italian method of preparation.  The flavors of the dish were built around the turmeric and my ingredients were meant to balance or play off the turmeric.  It's freaky-Frankenstein-iness is in the usage of turmeric with the method of making risotto.

My recipe for working it all together is below.

Ingredients:
Serves 4

1 small red onion, finely diced
2 T. unsalted butter
2 T. extra virgin olive oil
1 c. butternut squash, peeled and grated
1 T. dark brown molasses sugar
1 c. arborio rice
4 c. vegetable stock, warm
1/2 tsp. turmeric
1/4 tsp. ground ginger
1 fresh lime, juiced
1/4 cup dried cranberries
kosher salt to taste
2 amaretti cookies, grated for garnish
minced sage, for garnish

Method:
Heat a saucepan on low and add the vegetable stock, keeping it warm throughout the process.  Heat a medium heavy-bottomed pan  on medium-high, add the butter and olive oil and melt.  Add the onion, butternut squash and saute until the onion is light golden.  Add the arborio rice, and saute a few minutes more, until the rice kernels turn transluscent.  Add the brown sugar, turmeric and ginger.  Stir thoroughly to incorporate all spices with the vegetables and rice.  Add in one ladleful of vegetable stock, salt, stir, reduce heat to simmer and put a lid on the pot.  Let the risotto cook slowly, with lid on and every 5 minutes or so, check to see if the stock has absorbed and if so, add another ladle of the stock.  You may not use all of the stock or you may need more.  This depends on a variety of stovetop, ambient room temperature and humidity factors.  You simply need to watch the risotto and add more stock before it cooks dry, tasting for doneness each time.  It's important that you do leave the lid on for it to cook in between additions of stock.  Do NOT stand there and stir and manipulate it the whole time.  Let the risotto cook covered, undisturbed but just remember to listen for sounds of sizzling (bad) and add stock to keep it moist throughout.  You will likely simmer for at least 25-35 minutes.  When the risotto is nearly done (moist but still firm and you think you only will add one more ladle and be there) add the dried cranberries and lime juice.  Add your final ladle of stock and let simmer to completion, until all the stock is absorbed.  Remove from the heat, garnish with the grated amaretti cookies, sage and serve immediately.

Comments

[Danielle]

Using turmeric in Italian cooking is definitely monstrous, in a tasty-looking way. What a great idea!

[kathryn]

what a lovely, interesting idea - it's almost dessert. Thanks, I'm going to try this.

[Stephanie Beack]

Thanks, Danielle. Good enough for your challenge and definitely a scrumptious result.

Kathryn, welcome to Scrumptious Street! It is delicious but not quite that sweet. Please try it and let me know what you think. I see we both made risotto fro the Spice is Right, Frankenstein's Monster challenge. Yours looks delicious too.

[Frederique]

I just made this and its great!
I do have to say that i needed to change the recipe because i didnt have everything required.
i replaced the brown sugar with actual molasses, the lime with half a lemon and the dried cranberries with dried black currants... I didnt have amaretti cookies either, but i threw in a handful of chopped walnuts for crunch! Its great, but i will use lime next time!

[Stephanie Beack]

Frederique, welcome to Scrumptious Street! I'm so happy you tried it out and liked it. Isn't it terrific the way you can start with one idea or recipe and just branch in your own directions? The walnuts sound terrific too, as do all your changes. Hope you like the amaretti cookies next time around.