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Recipe Detail Page
Speck & Fontina Risotto Baked in Squash
Autumn 2016
There are a number of pumpkins and squashes that will work for this remarkable and impressive first course risotto. While the indicated kabocha or butternut are widely available, be on the lookout for more unusual varieties with that classic pumpkin shape such as Sweet Meat Squash or Cheese Pumpkin—both excellent eating squashes. Even a large pie pumpkin between 5 and 6 lbs (2.2 to 2.7 kg) would work beautifully. Avoid Halloween carving pumpkins as they are watery and flavourless.
Serves 4
6 lbs (2.7 kg) kabocha or butternut squash
Salt and freshly ground pepper
3½ cups (875 mL) warm chicken stock
3 tbsp (45 mL) butter
1 small onion, diced
6 sage leaves, torn
2 tsp (10 mL) chopped thyme
4 cloves garlic, finely chopped
1½ cups (375 mL) arborio or carnaroli rice
1 cup (250 mL) dry white wine
½ cup (125 mL) extra smooth ricotta
¼ cup (60 mL) finely grated Parmesan
1 cup (250 mL) coarsely grated fontina
2 oz (60 g) thinly sliced speck, cut into slivers
1 Preheat oven to 400°F (200°C).
2 Using a sharp sturdy knife, remove a cap from the top of the squash, as you would from a jack-o’-lantern, about 6 inches (15 cm) in diameter with the stem in the centre. Reserve the cap. Using your hand at first, remove and discard the seeds and as much of the stringy membrane as possible. Then, with a large sharp-edged spoon, scrape away remaining spongy membrane and discard.
3 Season the inside of the squash with salt and pepper; arrange on a baking sheet, cap on, and place in oven. Set a timer for 45 minutes. Meanwhile, get the remaining ingredients measured, chopped and waiting. Warm the chicken stock.
4 Once alarm indicates time is up, melt butter in a large saucepan. Once foaming, add onion, sage and thyme and sauté for 3 minutes or until translucent. Stir in garlic and cook 1 minute longer. Add rice to pot and stir to thoroughly coat rice in butter. Pour wine over rice, stir, bring to a boil and reduce until pan is almost dry again, 3 to 4 minutes. Add chicken stock and bring to a boil. Slide squash out of oven, fill cavity with rice mixture and return to oven with cap snugly fitted; cook for 23 to 25 minutes or until rice is al dente.
5 Remove cap, stir in ricotta, Parmesan and fontina. Once fontina has melted and risotto is creamy, stir in speck, check seasoning and add salt and pepper only if necessary. Serve family-style, dividing risotto tableside into 4 shallow bowls; using a large sharp spoon, remove pieces of the squash from its skin and top each risotto with a portion of squash (save any leftover squash for another day).
Serves 4
