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To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
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Risotto with Organic
Squash and Sage
Broth
16 cups chicken broth
2 cups roasted, cubed
squash
1 carrot, peeled, cut
into 1" pieces
1 celery stalk, cut
into 1" pieces
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Preheat oven to 350.
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Combine broth
ingredients in large pot and bring to a boil. Reduce and simmer for about 30
minutes, until reduced to about 10 cups.
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With a slotted
spoon, remove about 1/3 of the squash and set aside.
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Remove pot from heat
and carefully puree in blender.
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Set aside to cool.
(May be prepared 3 days ahead; refrigerate. Refrigerate reserved squash
separately.))
Risotto
1 T unsalted butter
1 white onion, peeled
& minced
3 cups Arborio rice
1 tsp freshly ground
pepper
½ tsp kosher salt
¾ cup sautéed wild
mushrooms
1 cup fresh
mozzarella, diced
½ cup minced
fresh sage leaves
1 T freshly grated
parmesan-reggiano
1 T minced fresh
chives
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Warm broth over low
heat and bring reserved squash to room temperature.
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Melt butter over low
heat; add the onion and cook about 5 minutes, stirring, until soft.
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Add rice, stir will.
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Ladle in ½ cup of
the squash broth, stir. Increase heat to medium-high.
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Continue ladling in
broth and stirring for half an hour. When about 1 cup of the broth is
remaining, the rice should be tender. If not, add simmering water and continue
stirring.
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Remove from heat as
soon as the rice is tender.
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Stir in the
remaining squash broth. Quickly stir in half the sage, the chives, the
parmesan-reggiano, and the reserved diced squash.
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Season to taste with
salt and pepper and add the mushrooms.
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Stir in the
mozzarella, and divide risotto among bowls. Garnish with remaining sage.
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Serve immediately.
©Tarbell’s 1999
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