pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving
preheat oven to 375 degrees. place whole pomme d' or squash in roasting pan. add enough water to pan to reach 2 inches from bottom of squash. cover with foil and roast for 45 minutes to 1 hour. when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.
while squash is roasting, prepare the risotto: add the dried mushrooms to a bowl and cover with 2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup. if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid. roughly chop the mushrooms.
add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.
add the butter, olive oil and onion to large skillet and sauté until the onions are translucent 3-4 minutes. add the garlic and sauté another 30 seconds...do not allow the garlic to burn. add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes). add the salt and pepper. taste and correct seasonings if needed. set aside.
cut the top of each cooked pomme di' or squash, reserving the top. scoop out the flesh and place in small bowl. remove the small amount of stringy fiber which contains seeds. discard the fiber. (keep and roast the seeds if desired). add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture. heat over medium heat. add parsley and parmesan cheese and stir to combine. fill each hollowed out pomme d'or squash with some of the risotto mixture. place back in oven for 10 minutes, or until hot. serve with reserved squash tops and additional cheese if desired.
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Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
best,
diane
diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "
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