- 200g risotto rice
- 500ml chicken stock
- 175ml white wine
- 5 banana shallots
- 100g grated Parmesan
- 150g butter
- 1 bunch sage, leaves picked
- 1 butternut squash
1- Start by dicing the butternut squash and roast it in an ANTA baking dish until caramelised and soft, cover loosely with foil to stop it from drying out once cooked;
2- Continue by finely dicing the shallots and then cook them down in some butter in a large heavy based pan. Fry off the rice in the buttery shallots until is goes slightly transparent, in the meantime heat up the chicken stock and keep it aside. Once the rice has been frying for a couple of minutes, deglaze the pan with white wine. Remember to keep the heat at medium, you want to see it simmering the entire time. Keep stirring the risotto so it does not stick to the bottom of the pan and start adding the stock slowly while constantly stirring so it stays emulsified. Cook for roughly 20 minutes;
3- Taste the rice as you go, once it looks plump and ther is no chalkiness left when you bite into it then it's ready. Make sure there is a bit of stock left in the risotto before you stir in one knob of butter, the grated parmesan and the cooked squash. Place a lid on it and let it sit for a couple of minutes;
4- While the risotto rests, melt 100g of butter in a frying pan, keep swirling it until the foam starts to go silent and the butter starts to brown (it should smell nutty). Add the sage leaves and let them sizzle for one minute until they go slightly brown. Plate the risotto in an ANTA dish, spoon the brown butter over it and enjoy!