Grate Your Way to Great Risotto!

By Katie Barreira

Shredding the ingredients is the secret behind this seasonal risotto.

Delicata Squash: As its name suggests, this thin-skinned squash has supple flesh and a sweet, delicate flavor. Unlike a thick, gummy puree or chunky pieces, shredded squash incorporates seamlessly into risotto, while still retaining its fresh squash taste and toothsome texture.

To prep, trim the ends then use a vegetable peeler to remove the skin. Halve the squash lengthwise then use a measuring spoon (they have sharper edges than a soup spoon) to remove the seeds. You can grate by hand on a box grater, but the best way is to use the food processor fitted with the shredding disk.

Goat Cheese: I love the combination of tangy goat cheese with earthy squash, but did you ever think that it could be grated? Pretty and practical, freezing your goat cheese log and grating into risotto is a novel way to incorporate the clumpy cheese. A Microplane cheese grater is your best bet.

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Squash and Goat Cheese Risotto with Fried Sage Leaves
Serves 4 to 6

Vegetable oil, for frying
6 to 8 sage leaves
2 1/2 cups chicken broth
3 tablespoons butter, divided
1 onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
6 cups shredded delicata squash (from about 2 pounds of whole squash)
4-ounce log goat cheese, frozen
Salt and pepper

1. In a small saucepan heat 1/2-inch vegetable oil over medium-high heat until shimmering but not smoking. Add sage leaves and fry until crisp, about 2 minutes. Transfer to paper towel with a slotted spoon.
2. In a medium saucepan, bring chicken broth and 2 1/2 cups water to a boil; cover and keep at a simmer.
3. In a large saucepan, melt 2 tablespoons of the butter over medium heat; add the onion and cook, stirring until softened, about 8 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes.
4. Working about 1/2 cup at a time, add the hot broth mixture, stirring until the liquid is absorbed, about 2 minutes, before adding more broth. When about three-quarters of the broth has been used up and the rice is nearly tender, about 12 minutes, stir in the squash. Continue adding the broth in the same fashion until it is used up and the rice is tender, about 6 minutes.
5. Stir in the remaining 1 tablespoon butter and grate in the goat cheese (reserving some for garnish if desired) using a Microplane cheese grater or a box grater. Season to taste with salt and pepper. Serve immediately garnished with fried sage leaves and reserved goat cheese grated over top.

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