Butternut Squash, Mushroom and Marscapone Risotto
Chef Adam Siegel uses a local Wisconsin cheese to add richness to this risotto and butternut squash puree to tint it dep yellow. Caramelized Shiitake mushrooms an fresh herbs pump up the flavor. Shared from FSD Recipes/Recipedia: https://www.foodservicedirector.com/recipedia/butternut-squash-mushroom-mascarpone-risotto
  1. Preheat oven to 350 degrees. Cut squash lengthwise in half; scoop out the seeds. Season squash with salt and pepper and drizzle with 1/4 cup olive oil. Place squash on a baking sheet, cut-side up. Rose 45-60 minutes or until very soft. Remove from oven; let cool.
  2. Scoop squash pulp from the skin. Place in bowl and mash with a wooden spoon or for smoother puree, blend in the food processor.
  3. In stainless steel saute pan over medium heat, melt butter. Add mushrooms; season with salt and pepper and cook until lightly caramelized. Set aside.
  4. In a medium saucepot over medium heat, combine 1 tablespoon each butter and olive oil. Add onion; saute 1 minute. Add rice; saute 1 minute. Stir in 1 cup chicken stock; reduce while stirring constantly with a wooden spoon. As the stock is absorbed, gradually add the remaining 2 cups stock. Continue cooking for 20 minutes until rice absorbs most of the liquid, creating a creamy risotto base.
  5. Stir squash puree into the rice until incorporated. Stir in mushrooms.
  6. To finish, remove the saucepan from heat; add remaining olive oil, butter, and all the cheese. Stir with a wooden spoon to blend well. To serve, sprinkle with chopped sage and parsley.


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