Homemade 'Autumn in New York' Risotto

Name: Homemade 'Autumn in New York' Risotto
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small-medium (about 2 lb) butternut squash, peeled, seeded, and cubed; 2 tbsp olive oil, divided; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 cup Arborio rice; 1/2 cup dry white wine (e.g., Pinot Grigio); 5-6 cups hot vegetable broth; 1/2 cup grated Parmesan cheese, plus more for serving; 2 tbsp unsalted butter; 1/2 tsp fresh sage, minced, plus 8-10 whole leaves for garnish; 4 oz cremini mushrooms, sliced; 1 small apple (e.g., Honeycrisp or Granny Smith), peeled, cored, and diced; 1/4 cup walnuts, roughly chopped and toasted; 2 tbsp balsamic glaze (store-bought or homemade); Salt and freshly ground black pepper to taste

Inspired by Osteria Francescana's iconic dish, this recipe brings the essence of autumn in New York to your home kitchen with a comforting and elegant butternut squash risotto.

Prep: 30 min Cook: 45 min 4 servings

Ingredients

1 small-medium (about 2 lb) butternut squash, peeled, seeded, and cubed
2 tbsp olive oil, divided
1 small yellow onion, finely diced
2 cloves garlic, minced

1/2 cup dry white wine (e.g., Pinot Grigio)

5-6 cups hot vegetable broth

1/2 cup grated Parmesan cheese, plus more for serving

2 tbsp unsalted butter

1/2 tsp fresh sage, minced, plus 8-10 whole leaves for garnish

4 oz cremini mushrooms, sliced

1 small apple (e.g., Honeycrisp or Granny Smith), peeled, cored, and diced

1/4 cup walnuts, roughly chopped and toasted

2 tbsp balsamic glaze (store-bought or homemade)

Salt and freshly ground black pepper to taste

Instructions

1
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until very tender. Transfer half of the roasted squash to a blender and blend until smooth puree, adding a tablespoon or two of hot broth if needed. Set aside the other half of the roasted squash and the puree.
2
While squash roasts, prepare crispy sage: Heat 1/2 tbsp olive oil in a small pan over medium heat. Add whole sage leaves and fry for 30 seconds to 1 minute until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
3
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1/2 tbsp olive oil over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4
Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
5
Pour in the white wine and stir until it's completely absorbed by the rice. Add the butternut squash puree and stir well to combine.
6
Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until each ladleful is almost completely absorbed before adding the next. This process will take about 20-25 minutes. The risotto should be creamy but the rice grains should still be slightly firm (al dente) in the center.
7
Once the risotto reaches the desired consistency, remove from heat. Stir in the 2 tbsp butter, 1/2 cup grated Parmesan cheese, and minced fresh sage. Season with salt and pepper to taste. Cover and let rest for 2-3 minutes.
8
While the risotto rests, in a separate pan, heat a tiny bit of olive oil over medium-high heat. Add sliced mushrooms and diced apple. Sauté for 3-5 minutes until mushrooms are lightly browned and apples are slightly softened. Season with a pinch of salt and pepper.
9
To serve, spoon the creamy risotto into shallow bowls. Garnish each serving with the sautéed mushrooms and apples, reserved roasted squash cubes, toasted walnuts, a few crispy sage leaves, a drizzle of balsamic glaze, and extra shavings of Parmesan cheese. Serve immediately.

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