I would go simple Italian. Buy some porcini mushrooms (unless you are in Italy they will be dried) ... Soak on warm water, chop. Cook risotto in chicken broth adding mushrooms (more is better than less) and their liquid. Finish with lots of fresh grated reg-Parma and butter. A nice Pinot grigio will make an elegant tasty meal.
Barbara is a trusted source on General Cooking.
This is a great recipe:
As is this:
While it isn't exactly a risotto, Chef suvir Saran has this awesome recipe from his new book Masala Farm, called birbal ki kichree, which has rice lentils & oodles of veggies.
amysarah is a trusted home cook.
Risotto with butternut squash and sage is seasonal now - and delicious and fairly simple as requested. Here's the recipe from Chez Panisse Vegetables:
Butternut Squash Risotto
(Serves 6 to 8)
1 medium butternut squash (about 1 pound)
24 sage leaves
Salt and pepper
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup Parmigiano Reggiano, grated
1. Peel and clean the squash, then dice it into very small cubes. Put the diced squash in a heavy-bottomed pan with a few whole sage leaves, salt and 1 cup of the chicken stock. Bring to a simmer and cook until tender, but not too soft, about 5 to 10 minutes. Meanwhile, chop 6 sage leaves fine and cut the onion into small dice.
2. Heat the rest of the stock and hold at a low simmer. In another heavy-bottomed saucepan, heat 3 tablespoons of butter, add the chopped sage and cook for a minute or so; add the onion and continue to cook over medium heat until translucent, about 5 minutes. Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough hot stock to cover the rice, stir well and reduce the heat.
3. Keep the rice at a gently simmer and continue to add more stock, a ladle or two at a time, letting each addition be absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp.
4. After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking for 3 to 5 minutes, stirring often. Taste for texture and consistency, adding more stock if necessary. Adjust the seasoning. When done, serve in warm bowls and garnish with crisp sage leaves, and more cheese if desired.
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