From Sugar2Salt
The procedure in this recipe allows you to make most of the dish ahead and finish the last step just before serving. The Montasio cheese used to garnish is available locally from Boss Mouse Cheese in Kingsley.
Ingredients
- 2 tablespoons diced onion
- 2 tablespoons butter
- 2 cups arborio rice
- 2 tablespoons minced garlic
- 1 cup white wine
- 6 cups chicken stock, divided
- ½ cup heavy whipping cream
- ½ cup bacon, diced and parcooked
- ½ cup butternut squash, diced and blanched
- ½ cup Brussels sprouts, thinly sliced
- ½ cup thinly sliced oyster mushrooms
- ½ cup heavy whipping cream
- salt and pepper
- ½ cup Montasio cheese shredded
Preparation
Rice
Sweat onions (cook gently to release liquids, stirring occasionally so as not to brown) in butter over medium-high heat until translucent, 4–5 minutes. Add rice and garlic and cook for another 4–5 minutes, stirring so the rice and garlic do not stick. Add white wine and incorporate into rice thoroughly, cooking until absorbed. Now add 2 cups of stock and reduce heat to low, cooking and stirring until liquid is absorbed. Repeat this 2 more times with the stock. Add cream and cook, stirring, until it has been absorbed. Spread on a tray and cool in a refrigerator.
Risotto
In a pan over medium-high heat add bacon, butternut squash, Brussels sprouts, mushrooms and cream with rice; cook until liquid is absorbed. Season with salt and pepper and serve, garnishing with Montasio cheese.
