Risotto With Patty Pan Squash
- 1 Patty Pan Squash
- 1 onion
- 1 cob corn
- 75 milliliters white wine
- 1 liter vegetable broth
- 2-3 tablespoons parmesan
- 1 tablespoon butter
- 200 grams crimini mushroom
- 1 lemon, zest
- PREPARATIONrnrnSlice the top of the pattypan off so that it forms a lid. Scoop out the seeds. Place the pattypan cut side up in a baking dish with a half inch of water and drizzle some olive oil over the pattypan. rnrnBoil a liter of water to prepare your stock so that it is ready when you start to cook the risotto.rnrnPlace your mushrooms in a baking dish, drizzle some olive oil and add the parsley to the mix and toss.rnrnLet the boiled corn cool down. Stand the ear up on a flat side (cut it flat if need be) and hold the top of the ear with your hand while sawing downwards to cut off the corn. This will give you about a half cup of corn kernels. Place it aside until ready for use.
- INSTRUCTIONSrnrnPre-heat your oven to 180 degrees Celsius (350 Fahrenheit).rnrnPlace the pattypan in the oven and let it cook for 35-40 minutes.rnrnI place my mushrooms in the oven at the same time. It cooks more or less about the same time.rnrnRoast the pattypan and mushrooms in the oven while starting the risotto (cook time is about 30 min).rnrnIn a large pan, heat up some olive oil over medium heat and then add the onions. Cook them for about 10 minutes. Do not brown them!rnrnAdd the risotto rice and stir with a wooden spoon. Move it around until the rice turns translucent.rnrnAdd the white wine. It will sizzle and it should start to evaporate. Continuously stir the rice (patience is the key to making risotto). Apparently, stirring releases its starch which gives it the creamy factor.rnrnAs the rice starts to dry up, add a ladleful of simmering stock and continue to stir. When it starts to thicken up and get starchy, add another ladleful of stock and stir slowly.rnrnKeep repeating this process until the rice is cooked. Most or all of the stock will have been used.rnrnWhen it is cooked, add some lemon zest, stir in the butter and then the Parmesan cheese.rnrnTake the roasted mushrooms and combine it with the risotto. Add the corn kernels and stir.rnrnPlace the cooked pattypan on a serving dish or individual plate.rnrnTake a spoon and scoop the flesh around in the pattypan.rnrnFill the patty pan with the risotto while mixing in the flesh inside the patty pan.rnrnAdjust with black pepper.rnrnGarnish with a little sprig of parsley and serve.
pan, onion, corn, white wine, vegetable broth, parmesan, butter, crimini mushroom, lemon
Taken from food52.com/recipes/77983-risotto-with-patty-pan-squash (may not work)