Butternut Squash Risotto

A golden, home-cooking risotto from Matteo Giannessi's kitchen — butternut squash melted into a creamy base, Arborio rice toasted and married to it, finished with butter and Parmigiano. The kind of risotto you "treat like a child" — watched, stirred, and loved for the full 20 minutes.

Amount	Ingredient
14 oz (400 g)	Arborio rice
1 lb (500 g)	butternut squash, peeled and diced
1	onion
2¾ oz (40 g)	butter
¼ cup (50 g)	dry white wine
½ cup (50 g)	Parmigiano Reggiano, grated
2 quarts (2 L)	hot vegetable stock
2 tbsp	olive oil
	fine salt, black pepper

This is a home-cook's risotto, written with real personality: make your own vegetable stock (the onion gets charred for depth!), melt the onion for ten minutes at the gentlest flame, then let the butternut squash soften into the pot until it starts to melt. The rice is toasted separately at high flame, deglazed with white wine, and joined to the squash, then cooked with stock for about 20 minutes — stirring every 5, tasting, adjusting. The mantecatura of butter and grated Parmigiano finishes a risotto that tastes like a warm hug.

Ingredient notes: Butternut squash (zucca al burro) is sweet and melts beautifully — Delica pumpkin also works. The homemade vegetable stock is worth it: a charred onion, carrot, leek, tomatoes, celery, and potato simmered an hour. If short on time, good store-bought stock works.

• Large pot (for the stock)
• Large saucepan (for the risotto)
• Skillet (for toasting the rice)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Make the stock (60 min). Cut all vegetables in medium pieces except the onion. Cut the onion in half and char it a bit in the pot over high flame. Add 2 cups (500 ml) water with carrot, celery, leek, and onion. When boiling, add the rest of the water and vegetables, salt, and cook 1 hour over medium-low heat. Strain.
2. Melt the onion (10 min). Dice the onion very small. Warm 2 tbsp of oil in a pot and cook the onion 10 minutes over the lowest flame until it melts without burning.
3. Soften the squash (15 min). Add the butternut squash with a splash of stock and cook until it becomes very soft and starts to melt.
4. Toast the rice (3 min). In a separate pan over high flame, toast the rice 3 minutes, mixing constantly.
5. Deglaze (2 min). Add the white wine and stir strongly until it evaporates and the alcohol smell is gone. Transfer the rice to the pot with the squash.
6. Cook the risotto (20 min). Cook the rice, adding stock whenever it starts to dry, stirring every 5 minutes so it doesn't stick, until al dente.
7. Manteca (2 min). At the end of cooking, add the butter and grated Parmigiano and mix until melted into the risotto. Taste and adjust salt and pepper. Serve hot.

• Treat the risotto like a child. Stir every 5 minutes, watch it constantly, follow it for the full 20 minutes of cooking.
• Char the onion for the stock. A minute over high flame adds smoky depth the vegetables alone can't give.
• Ten minutes for the onion. At the lowest flame it melts sweet without browning — patience pays.
• Toast at high flame. The rice seals fast; don't walk away.
• Taste as you go. Adjust salt and pepper at the end — the stock seasons the dish.
• Stock, not water. The risotto only tastes as good as its liquid.

Mistake	Why It Hurts	The Fix
Burning the onion	Bitter base	Lowest flame, 10 patient minutes
Skipping the stock	Flat, one-dimensional	Homemade or good store-bought stock
Walking away from the toast	Burnt, uneven rice	High flame, constant mixing, 3 minutes
Adding stock all at once	Soupy risotto	Only when it starts to dry
Not stirring	Sticking and scorching	Every 5 minutes, gently
Cold butter	Oily mantecatura	Add at the end, melt in

• Sage Butternut: Brown sage leaves in the butter.
• Gorgonzola Butternut: Fold in gorgonzola dolce with the Parmigiano.
• Amaretti Butternut: The Venetian touch — crumble amaretti over the top.
• Chestnut Butternut: Add cooked chestnuts for a winter version.
• Crispy Sage & Pumpkin Seeds: Toast seeds with sage for crunch.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Golden and sweet, this risotto pairs with:

• Gavi di Gavi — Crisp, mineral, classic.
• Lugana — Soft and floral.
• Chardonnay (unoaked) — Round and creamy.
• Pinot Nero — Light red that flatters the sweetness.

Per Serving (about 1¼ cups)
Calories	540
Protein	14 g
Fat	14 g
Carbohydrates	88 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is butternut squash?

Zucca al burro — a sweet, dense winter squash with smooth, meltable flesh, perfect for risotto. Delica pumpkin is the Italian cousin.

Do I really need homemade stock?

It makes a real difference — the charred-onion trick adds depth. But a quality store-bought vegetable stock keeps the dish weeknight-friendly.

Why toast the rice separately?

Toasting seals the grains so they hold their bite through the long, creamy cooking.

Why stir every 5 minutes?

Stirring releases the rice's starch (the creaminess) and prevents sticking. "Treat it like a child" — stay close.

Can I skip the wine?

Yes — add a splash of stock instead. The risotto will be slightly less bright but still delicious.

• Risotto alla Zucca (Volume 3)
• Risotto con Crema di Zucca e Pecorino (Volume 3)
• Risotto con Crema Gialla al Parmigiano (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.