Risotto alla Zucca - Rosamundi
Step 1: The Broth
Place in a pot 1 onion, 2 carrots, 1 stalk of celery, 2 fresh pepperoncini, and 2 sprigs of woody basil. Cover with water and set to boil covered by lid.
Step 2: The Prep
Peel and chop 1 butternut squash into 1" cubes. Chop 1 onion and sauté in Extra Virgin Olive Oil. Add thinly sliced fresh pepperonicino. Once soft and golden, add prepared squash. Season with salt and sauté covered, stirring occasionaly to see that it doesn't burn. Set aside.
Step 3: The Rice
Heat Extra Virgin Olive Oil and 2 cloves of garlic minced in a deep pan over low fire. Add 80 grams of Carnaroli rice per person and toast until rice is slightly browned. Add 3/4 cup of Rosamundi by Morisfarms and cook until the alcohol has evaporated.
Add squash and onion mixture. Begin stirring the rice with a wooden spoon and add broth one ladle at a time, stirring often and adding another ladle each time liquid has evaporated. After about 20 minutes, start tasting to ensure rice is cooked.
Remove from heat and stir in1 tablespoon of butter and 1 cup of freshly graded Parmigiano Reggiano. Top with fresh marjaron and serve immediately.
Step 4: The Pairing
Morisfarms' 100% Sangiovese Rosamundi Maremma Toscana Rosato D.O.C. is an optimal wine to serve alongside this delightful squash risotto. The acidity of the rosé balances the natural sweetness of the squash while the Parmigiano Reggiano, peperoncino and fresh marjoram create depth and complexity that are perfect for a crisp Fall day.
