Remove the fried sage leaves and set aside.Add a few tablespoons of maple syrup to the risotto along with a little bit of the browned butter. Once you see the milk fats start to solidify and darken, remove the pan from the heat and pour the butter into a container to cool. Continue to cook over medium-low heat until the rice is complete.In a separate pan, fry sage leaves in some butter until the butter starts to turn brown. Do this until the rice is almost fully cooked (toothsome).Next, add the butternut squash puree and stir to combine. Keep repeating this process of adding stock and stirring until you can see the bottom of the pot when scraped, all while keeping the pot at a medium simmer. Once you are able to drag your spoon across the bottom of the pot and it leaves a trail of exposed pot behind it, add 2 or 3 more ladles of hot chicken stock. Add a couple ladles at a time and stir constantly. You should have the chicken stock gently simmering in a different pot. Deglaze the pan with a glug or two of dry white wine.Simmer over high heat until the smell of alcohol has cooked off, stirring constantly.Now it’s time to slowly start adding the chicken stock. Add chicken stock until puree consistency is reached.In a stock pot, sweat a small onion in some olive oil over medium heat.Add 1 cup of rice (arborio or carnaroli) and stir. Add a little, blend, and check for consistency. Lastly, sprinkle with salt and pepper and flip the squash over so it is cut-side down on the baking sheet.Bake at 350☏ for 45-60 minutes, or until a paring knife shows little to no resistance when pierced through the flesh.Scoop out all of the squash flesh and place it into a blender, but reserve 1 cup of the flesh for later.Add some chicken stock to the blender, just enough to help make it into a puree. Put some fresh sage into the cavity of each half of squash. ![]() Drizzle with olive oil and rub all over the flesh of the squash. Scoop out the insides from the cavity.Place squash on a parchment paper-lined baking sheet. Trim a butternut squash and cut it in half lengthwise. Serve garnished with more parmesan and chives for garnish. Grate a lot of parmesan (a lot!) into the risotto and season with salt and pepper. Make sure to let steam escape through the quick-release steam valve before opening cooker. Lock the lid on your pressure cooker and cook on high for 5-6 minutes. Stir and make sure no rice is stuck to the sides of the pressure cooker. ![]() Continue to saute until all of the alcohol has cooked off. Stir to toast the rice for one minute, until edges become translucent.ĭeglaze with ½ cup of white wine. Add one diced white onion to the pressure cooker and stir, sweating the onions.Īdd 2 cups of risotto rice to the pressure cooker (recommended: arborio or carnaroli rice). Set your pressure cooker to its hottest or “browning” setting.
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