Risotto Alla Milanese With Pan Roasted Butternut Squash And Sage
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"Risotto alla Milanese with pan roasted butternut squash and sage. I am so excited to partner with @Ballarini_USA and @TheFeedFeed to introduce this high-performance Ballarini nonstick frying pan with Thermopoint, now available in the United States, as of October 15th. Thermopoint's sensor dot, located on the handle, is green when the pan is cool, and turns red when the pan reaches the perfect cooking temperature. This feature means no more guesswork while cooking! I was inspired by the region of Lombardy, the home of Ballarini, to make this region's most famous dish, Risotto alla Milanese. According to legend, Risotto alla Milanese (in the style of Milan), was created in 1574, when an apprentice glazier, who used saffron to stain glass gold in Milan's cathedral, put saffron in pots of risotto as a joke at a wedding, turning it golden, much to the delight of the guests. Looking out at the fall leaves, I wanted this golden creamy risotto dish to capture all the colors of the season, so, I topped it with green sage leaves crisped in brown butter, and caramelized pieces of orange hued butternut squash. The squash cooked to a beautiful color in this pan and effortlessly slid out due to the superior nonstick finish. This is fall on a plate, and cooked to perfection, all thanks to this high quality Ballarini pan! #Ballarini #FeedFeed #ad"
-- @rainydaybites


Ingredients

1 medium butternut squash, peeled, seeded, and cut into cubes

12 fresh sage leaves

1 Teaspoon crushed red pepper flakes

6 Tablespoons unsalted butter, divided

2 Tablespoons olive oil

6-8 cups chicken stock

1 Tablespoon saffron threads

I medium yellow onion, minced

2 cups Arborio rice

1 cup dry white wine

1 cup grated Parmigiano Reggiano divided

 Directions:

Heat pan over medium temperature and add 4 tablespoons butter to Ballarini nonstick frying pan. Allow butter to cook for 2-3 minutes, or until it begins to brown. Add sage leaves to pan, let brown and crisp for about 1 minute per side, and then place on paper towels until ready to serve. Do not wipe out pan as you will cook your squash in the remaining sage infused brown butter.

Place butternut squash cubes in pan, season with salt, pepper, and red pepper flakes and cook, stirring occasionally, until all sides are slightly caramelized, and squash is fork tender, about 15 minutes. Remove squash from pan and set aside.

Heat chicken stock in a medium sauce pan. Once stock is warm, add saffron threads to the stock to allow it to dissolve and keep stock on low heat so it stays warm while you prepare your rice.

Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in Ballarini nonstick pan, add onions and cook until slightly translucent and soft, about 4 minutes. Add rice and stir making sure the granules are covered with the butter and oil and it,is slightly toasted for about 4 minutes. Add wine and cook until it is almost evaporated. Add ½ cup stock, stir, and cook until liquid is absorbed. Continue adding warm stock, ½ cup at a time, stirring, and waiting to add more stock until the liquid has almost evaporated. Repeat this process for about 15 minutes or until the rice is tender, creamy, but still has a bit of bite to it. Stir in ½ cup Parmigiano Reggiano and season with salt to taste.

To serve, ladle risotto in bowls, top with squash, 2-3 sage leaves, and fresh grated Parmigiano Reggiano. Enjoy!