Chef Ken Hnilo joins Brian Moran in The Milwaukee Public Market Kitchen to prepare a Butternut Squash Risotto.

Butternut Squash Risotto with Brown Butter and Sage

Gilbert’s Restaurant * Lake Geneva, Wisconsin
www.gilbertsrestaurant.com

Ingredients:

3 T. Organic onions
2 t. Organic garlic
2t. Organic Olive oil
2/3c. Organic Arborio Rice
½ c White wine
1 ½ c. vegetable, chicken stock or water (you will not use the entire amount of Liquid)
1/2 c Organic Butternut squash, diced
2T, Organic Butter, Unsalted
2 T. Fresh Sage
2T. Organic Cream, Whipped
2 T. Organic Parmesan cheese, grated
1 T. Organic Toasted Pumpkin Seeds
Celtic Salt
Fresh Cracked Pepper

Method:

In a large pan, sweat the onion and garlic in olive oil over medium heat until soft and translucent, about 3 or 4 minutes. Add Arborio rice and cook, stirring constantly for 2 or 3 minutes. Add the wine, ¼ cup at a time, and continuing cooking and stirring allowing the rice to completely absorb the liquid each time before adding more. Once the wine is gone move into the stock. After you have added 1 cup of liquid (10 minutes or so), stir in the diced squash and continue adding the stock as before until the rice just cooked. (It should be al dente yet creamy) Remove from heat and stir in the sage infused brown butter, parmesan cheese and whipped cream. Once that is all incorporated add the toasted pumpkin seeds and season with salt and pepper. Divide into desire number of portions garnish with fresh sage and serve immediately

Sage infused Brown butter

Slowly cook butter over medium heat until butter is golden brown and very aromatic. Add freshly chopped sage and remove from heat until needed.