Butternut Squash & Sage Rtto with Crispy Prosciutto

A cozy, seasonal fall recipe that balances creamy texture, earthy squash, and salty crunch.

Ingredients (4 servings)

• 1 cup Arborio rice
• 1 small butternut squash (~1 lb), peeled, seeded, and cubed (1/2-inch pieces)
• 6 cups warm chicken or vegetable broth
• 10–12 fresh sage leaves (plus extra for garnish)
• 4 slices prosciutto, cut into thin strips
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• ½ cup dry white wine (e.g., Pinot Grigio)
• ½ cup grated Parmigiano-Reggiano cheese (plus extra for serving)
• 2 tbsp unsalted butter (divided)
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prep & Roast Squash:
   Toss cubed squash with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized. Set aside.

2. Crisp Prosciutto:
   Heat a small pan over medium-low heat. Add prosciutto strips and cook for 2–3 minutes until crispy. Transfer to a paper towel-lined plate to drain.

3. Make Rtto Base:
   In a large saucepan, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until soft (don’t brown). Add garlic and cook for 1 minute until fragrant.

4. Toast Rice:
   Stir in Arborio rice and cook for 1 minute, stirring constantly, until the edges of the grains turn translucent.

5. Deglaze:
   Pour in white wine and stir until fully absorbed (about 1–2 minutes).

6. Simmer Rtto:
   Add warm broth one ladleful at a time, stirring constantly. Wait until each ladleful is completely absorbed before adding the next. This takes ~20 minutes—rice should be al dente (tender but with a slight bite).

7. Finish & Flavor:
   Stir in roasted squash (mash a few chunks with a fork for creaminess, leave others whole), remaining 1 tbsp butter, Parmigiano-Reggiano, and 8–10 sage leaves. Season with salt and pepper to taste.

8. Serve:
   Divide rtto into bowls. Top with crispy prosciutto, extra sage leaves, and a sprinkle of Parmigiano-Reggiano.

Tips for Success

• Warm Broth: Always use warm broth to keep the rtto cooking evenly (cold broth slows it down and makes it lumpy).
• Stir Wisely: Stir frequently but not nonstop—this releases starch for creaminess without overworking the rice.
• Season As You Go: Taste and adjust salt/pepper at each step (broth may be salty, so go easy at first).
• Fresh Sage: Fresh sage adds a bright, earthy note—dried sage won’t have the same flavor punch.

Enjoy this comforting fall dish with a side salad or crusty bread!

作者声明:本文包含人工智能生成内容。