Butternut risotto from Polpo: A Venetian Cookbook (of Sorts) (page 232) by Russell Norman

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Notes about this recipe

  • Eat Your Books

    Can substitue Chioggia squash, green acorn squash, or Iron Bark squash for butternut squash.

  • Charlotte_vandenberg on October 08, 2017

    Not a large success, tasted a bit bland. The stock could have used more time boiling or standing, and the butternut might be better when prepared in the oven without the aluminum foil. Could be very nice autumn comfort food when the adjustments work out.

  • L.Nightshade on April 08, 2015

    This goes together like most any risotto I’ve made, except that dry vermouth is used instead of wine. The vermouth just didn’t hit the right note for me. A little too sweet (in spite of being “extra dry”), a little too much botanical/floral element. The photo of the risotto looks odd to me. Although mine was a little less creamy than the risotto I usually make, it was not nearly as dry-looking as the photo, which looks more like, well, plain old clumpy rice. Mr. NS asked me why I made it, when I have do my own butternut risotto. (Of course he likes that one, as it has has Italian sausage in it. One year I even made it using pumpkin beer!) Well, it’s about trying something new, of course. But this one just wasn’t a big success, and I don’t think the step of adding the squash peel to the stock would have turned it around for us.

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