Presented by Chef Luca Paris
Host of “A Culinary
Journey with Luca Paris”
Executive Chef of
Luca’s Mediterranean Café
Host of ‘The Best
Thing I Ate Today”
Acorn Squash
- 2 tbsp unsalted
butter
- 2 Acorn
squash, cut half, seeds removed
- 1 tsp kosher
salt
- 1 tbsp brown
sugar
Cut acorn squash in half. Roast them cut side up on a
baking sheet for 50 minutes or until the flesh is just tender. Let the squash
cool for 20 minutes. Spoon out the flesh, chop it and add it to the risotto.
Keep the skins for service
Risotto
- 5 cups chicken
stock, recipe
- 1 tbsp olive
oil
- ¼ lb. Pancetta, small dice
- ¼ cup minced shallots
- 1 cup Canarolli
rice
- 2 tsp finely
chopped fresh sage
- 1 tsp finely
chopped fresh thyme
- ½ cup white
wine
- 1/2 cup dry
tart cherries
Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
Heat olive oil in a heavy-bottomed sauce pan; add the
pancetta and sauté until lightly browned.Add the shallots, stirring until softened. Pour in the Cannaroli rice, sage and thyme
cook for 4 minutes, stirring until well coated. Turn
the heat to high and add the white wine; simmer until mostly absorbed. Add the hot stock ½ cup at a time, stirring
constantly until absorbed by the rice. Continue
to add stock ½ cup at a time, stirring to release the starch.
Check rice for doneness after 18 minutes; rice should be al
dente but cooked through. Stir in
Italian parsley, kosher salt, pepper and dry tart cherries. Gently fold in the
squash.
Place the Acorn Squash shell on a large plate slicing a
little off the bottom to create a flat surface, add the risotto to the squash
like it was a bowl. Shave Ricotta Salata over the top
