Alberto Alboreggia, exec chef Sorrentino’s
| 4 c | vegetable broth (or chicken stock) |
| 100 g | Italian arborio rice |
| 4 T | olive oil |
| 150 g | butternut squash puree |
| 3-4 | sage leaves |
| 50 g | chopped onion |
| 25 g | chopped garlic |
| ½ c | dry white wine |
| 50 g | fresh cream |
| 150 g | Parmigiano Reggiano, grated |
| 3 T | butter |
| 50 g | chives, chopped |
| 1 T | hazelnut oil |
| 50 g | crumbled goat cheese |
| salt and pepper |
In a saucepan, warm the broth over low heat. Warm 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the onion, garlic and sage. Add the rice, stirring to coat with oil, about 4 minutes. (This is the tostatura.) When the rice has taken on a golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add the butternut squash puree. Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes. Add the fresh chives, hazelnut oil. Add the cream. Remove from the heat, and stir, adding the Parmesan and butter. (This is the mantecatura.) Season with salt and pepper to taste. Add the crumbled goat cheese on top of the rice. Serve immediately.
Serves 4 or 4-6 as a side dish.