Chef Adam Siegel
The Bartolotta Restaurants
Chef Adam Siegel uses a local Wisconsin cheese to add richness to this risotto and butternut squash puree to tint it deep yellow. Caramelized shiitake mushrooms and fresh herbs pump up the flavor. The risotto makes for a satisfying vegetarian entree or a comforting side dish.
1 butternut squash
1 small Spanish onion, peeled and minced
½ cup + 2 oz. extra-virgin olive oil, divided
3 tbsp. unsalted butter, divided
¼ cup chopped parsley
1 cup shiitake mushrooms
1 cup Arborio rice
3 cups chicken stock
1 cup mascarpone cheese
1 tbsp. chopped fresh sage
1 tbsp. chopped fresh parsley
Kosher salt and fresh cracked black pepper, to taste
1. Preheat oven to 350 F. Cut squash lengthwise in half; scoop out seeds. Season squash with salt and pepper; drizzle with ¼ cup olive oil. Place squash on baking sheet, cut-side up. Roast 45 to 60 minutes or until very soft. Remove from oven; let cool.
2. Scoop squash pulp from skin. Place in bowl and mash with wooden spoon or for smoother puree, blend in food processor.
3. In stainless steel saute pan over medium heat, melt butter. Add mushrooms; season with salt and pepper and cook until lightly caramelized. Set aside.
4. In medium saucepot over medium heat, combine 1 tablespoon each butter and olive oil. Add onion; saute 1 minute. Add rice; saute 1 minute. Stir in 1 cup chicken stock; reduce while stirring constantly with wooden spoon. As stock is absorbed, gradually add remaining 2 cups stock. Continue cooking for 20 minutes until rice absorbs most of the liquid, creating a creamy risotto base.
5. Stir squash puree into rice until incorporated. Stir in mushrooms.
6. To finish, remove saucepan from heat; add remaining olive oil, butter and all the cheese. Stir with wooden spoon to blend well. To serve, sprinkle with chopped sage and parsley.
Photograph courtesy of Crave Brothers Farmstead Cheese