squash

 risotto.

Ingredients:

  • 250g risotto rice.

  • 1 shallot, minced fine.

  • 50g butter.

  • 80g dry white wine.

  • 50g guanciale.

  • 15g olive oil.

  • roughly 700g vegetable stock/ckn stock/water

  • grated Parmigiano Reggiano.

  • kosher salt.

squash puree:

  • 1 orange-fleshed squash, roughly 1kg (butternut, honeynut, hubbard, pumpkin, etc.)

  • 40g brown butter, melted.

  • olive oil.

  • 2 sprig thyme.

  • 2 sprig sage.

  • kosher salt.

apple mostarda, (optional):

  • 2 apples, peeled, chopped into 1cm cubes.

  • 2 pears, peeled, chopped into 1cm cubes.

  • 1 orange, juiced.

  • 2 tbsp (30g) white sugar.

  • 2 tbsp (30g) apple cider vinegar.

  • 1 tbsp, mustard seed.

  • 15g mustard oil.

  • 1/4 cup dry white wine.

  • 1/4 cup water.

  • 1 bay leaf.

  • 1 cinnamon stick.

  • 1 star anise.

Equipment:

  • baking tray.

  • saucepan.

  • saute pan.

  • mixing bowl.

  • spatula/wooden spoon.

  • high-speed blender.

  • sterile jar.

Yield:

  • 2 servings risotto.

  • 1L apple mostarda.

  • 0.5L squash puree.

Execution:

  1. apple mostarda.

  • Start this component the day before.

  • Add the apples, pear, sugar and vinegar to a bowl, stir to evenly combine, cover with plastic wrap and refrigerate for 24 hours.

  • Strain the syrup/juice that has collected at the bottom into a saucepan. Place the macerated fruit into a sterile jar and mix with the mustard oil. Add the white wine, orange juice, water, mustard seed, star anise, and cinnamon to the saucepan.

  • Bring the syrup to a boil, then allow to simmer for 10-15 minutes or until lightly thickened.

  • Remove and discard the bay leaf, cinnamon and star anise.

  • Bring the syrup back up to a boil and pour over the fruit, allow the mostarda to cool to room temperate, cover with a lid and refrigerate for 3-4 weeks.

2. squash puree.

  • Preheat a convection oven to 325°F.

  • Cut the squash in half, scoop out the seeds and discard.

  • Place the squash cut-side up on a baking tray, lined w/parchment, dress with olive oil and salt. Spread the thyme and sage across the squash.

  • Roast for 45 minutes - 1 hour or until a pairing knife can peirce the flesh with no resistance.

  • Allow the squash to cool to room temperature, discard the thyme and sage, reserve a few spoonfulls of the squash flesh to top the risotto after.

  • Scoop the flesh of the squash into a blender and puree on high speed until smooth. Once smooth, slowly drizzle in the melted brown butter, season to taste with salt.

  • Press the puree through a strainer, store in the fridge in an airtight container for 24-48 hours.

3. risotto.

  • Render the fat of the guanciale in a sauté pan set over medium heat until evenly browned, set the guanciale to the side, reserve the fat.

  • Fill a saucepan with stock/water, keep over low heat.

  • Add olive oil and shallot to a pan set to medium heat, sweat the shallots until translucent, add a small pinch of salt.

  • Add the rice, and cook, stirring until lightly toasted and fragrant, add another small pinch of salt.

  • Add about 30mL of the stock to the rice, once the liquid has evaporated add roughly another 100mL of stock, cook until evaporated while constantly stirring. (The rice should be simmering, but not boiling you may have to adjust your heat throughout the cooking process.)

  • Once the liquid has evaporated by half, add roughly another 100mL of stock, repeat this until the rice is al dente. (Al dente: “to the tooth”, slightly underdone with a bite/firmness to it.)

  • Add roughly 3/4 cup of the squash puree to the risotto, stir to combine.

  • Mantecatura: Add the butter and grated parm, begin stirring and tossing to combine until you have achieved a creamy, thick, velvety, rich sauce.

  • Adjust the consistency of the sauce with stock and season to taste with salt.

  • Serve, top with small dollops of apple mostarda, squash flesh, guanciale, a drizzle of the guanciale fat and more cheese.