Recipe of the Month

 Butternut Squash Risotto with Granny Smith Chimichurri
Yields 10# or 30 (6 oz.) portions

  • 2.2 lb. Arborio Rice
  • 1 Butternut Squash, split & remove seeds
  • 1 Yellow Onion, finely diced
  • 1 Fennel, finely diced
  • 1 lb. Celery Root, finely diced
  • 1 cup White Wine
  • 3 qts. Vegetable Stock
  • 8 oz. Locatelli Cheese, grated
  • 8 oz. Goat Cheese Ricotta, crumbled
  • 1 lb. Unsalted Butter
  • 1 Tbls. Salt

Brush cut side of squash with oil and season with salt & pepper.  Place in a 350 degree oven for approximately 1 hour or till tender. Remove and cool to touch. Remove skin.

Bring hot vegetable stock and squash to a simmer, place in a blender in batches and puree smooth.  Return to the pot and keep hot.

Melt butter in a heavy-bottom rondo, sweat onions, celery root & fennel.  Do not brown. Add rice & coat well, cook until rice starts to crackle.  Deglaze with wine and stir till evaporated. Add the hot blended vegetable stock one ladle at a time and constantly stir with a rubber or wood spatula. Cook till just tender but still has a little bite. Finish with locatelli and goat cheese.

 Green Apple Chimichurri
Yields 3.5 cups

  • 2 bunches Cilantro, finely chopped
  • 1 bunch Flat-Leaf Parsley, finely chopped
  • 1/4 cup Shallots, minced
  • 4 Garlic Cloves, minced
  • 1/2 cup Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil
  • 1 Granny Smith Apple, cut into small cubes (Brunoise)

Combine all ingredients in a bowl first. Final step is slicing the granny smith apple about 1/16″ on both sides till you reach the core. Stack the slices uniformly and fine dice (Brunoise).  Fold into the chimichurri.  Check for seasoning.

PLATING:  Spoon the finished risotto in the center of a bowl then drizzle with the Chimichurri over the top.

Click here for printable recipe

 

Cooperstown, NY