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Autumn recipe from Denby | Warming Risotto

Monday 09th September 2020

A hearty dish that will please your guests, this seasonal risotto will taste delicious and look appetising on your table too. Served up in a stylish Denby serving bowl, everyone can help themselves to this rich and creamy risotto.
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Serves 4
you will need:
•1 small onion, chopped finely
•2 sticks celery, chopped finely
•1 small butternut squash, peeled and chopped into cubes
•A couple of garlic cloves, crushed
•400g risotto rice
•75ml white wine
•Sea salt
•black pepper, freshly ground
•4 large handfuls mushrooms (shiitake or chestnut), sliced
•A few sprigs fresh parsley, chopped finely
•A few sprigs of fresh thyme
•A few whole sage leaves
•1 lemon, juice
•1 teaspoon butter
•2 teaspoons porcini mushroom paste
•1 small handful parmesan cheese, freshly grated,
plus extra shavings for serving
•Extra virgin olive oil
•1.5 litres hot chicken or vegetable stock
method:
1.Preheat the oven to 190ºC/Gas 5. Peel the squash and cut into small cubes, then place in a roasting tin, drizzle with olive oil and scatter with garlic. Add the thyme leaves and toss to coat. Roast for 30 minutes to 40 minutes, or until soft with colour. Put aside and keep warm.
2.Mix the sage leaves with a little olive oil, salt and pepper. Roast for 5 to 10 minutes in the oven until they are dry and not coloured. Set aside.
3.Heat your stock in a saucepan and keep it on a low simmer.
4.In a large pan, heat a little olive oil and add the chopped onion and celery. Gently fry for at least 10 mins, but do not allow to colour.
5.Then turn the heat up and add all the rice. Give it a good stir. Now add the wine. Keep stirring until the liquid has been absorbed by the rice.
6.Add the porcini paste into the pan with a good pinch of salt and your first ladle of hot stock. Turn the heat to low and stir gently. Adding the stock gradually allowing each ladle to be absorbed, before adding the next.
7.Continue to add all the stock until the rice is soft but still has a slight bite. Cook for around 30 minutes.
8.Meanwhile, in a hot dry frying pan cook the wild mushrooms until soft. Pop them into a bowl, add the chopped parsley, a pinch of salt and the lemon juice. Give it a mix.
9.Take the risotto off the heat and check the seasoning. Stir in the butter and the parmesan to taste. It should be rich and creamy, so add a bit more stock if needed. Put a lid on and set the table.
10.To serve, pop your risotto into a large Denby bowl, add the warm dressed mushrooms and roasted squash. A few shavings of freshly grated parmesan, baked sage leaves and a drizzle of extra virgin olive oil.