Chef Scotty Campbell demos a great fall risotto recipe on the Fox 26 Morning Show with Cleverley Stone ahead of the 8th Annual International Risotto Festival to be held October 17 in Houston, Texas.
Butternut Squash Risotto with Sizzling Shrimp (Serves 4)
Source: Chef Scott Campbell, Viking Kitchens
- 3 Tablespoons unsalted butter
- 1 medium onion, chopped
- 3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic
- 2 1/2 cups Arborio rice
- 1 cup dry white wine
- Kosher salt and freshly ground pepper
- 8 cups hot chicken stock, or canned reduced-sodium chicken broth
- 3/4 pound butternut squash cut in 1/2-inch cubes, about 2 cups
- 1 Tablespoon whole-grain mustard
- 1 Tablespoon chopped fresh tarragon
- 2 Tablespoons chopped fresh chives 1/8 teaspoon fresh ground nutmeg 1/4 cup Mascarpone cheese
- 1/4 cup cream
- 1 Tablespoon olive oil 1/4 teaspoon Sriracha pepper sauce
- 20 large shrimp, peeled and deveined
- Heat 3 Tablespoons butter in a wide, braising pan over medium heat.
- Add chopped onion and cook without browning, stirring occasionally, until onion is softened.
- Add the Arborio rice and garlic clove.
- Cook for 1-2 minutes until grains are coated with butter and toasted and the edges become translucent.
- Steam cubed butternut squash over boiling water until completely tender, about 5-6 minutes. Set aside and keep warm until needed.
- Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice (very important for broth to be hot!).
- Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, adding the remaining hot stock one ladle at a time. Each addition should be just enough to completely moisten the rice and cooked until each batch of stock has been absorbed. Stir constantly until the rice mixture is rich and creamy but al dente. This will take 20-25 minutes from the time the wine was added.
- When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives, cheese and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy.
- Season risotto with nutmeg, salt and freshly ground pepper to taste.
- Heat the olive oil in a medium skillet over moderately high heat.
- Sauté the shrimp with 1 Tablespoon chopped garlic and Sriracha until shrimp are pink and opaque in the center. Season shrimp with salt and pepper to taste.
- To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.