Heritage Cheddar and Acorn Squash Risotto
Indulge in this exquisite Heritage Cheddar and Acorn Squash Risotto, and savor the harmonious blend of seasonal flavors expertly crafted by Chef Adriano Cappuzzello from Ferox Winery.
PART 1: VEGETABLE STOCK
Vegetable stock Ingredients :
5lt of cold water
2 onions
2 stick of celery
2 carrots
Bay leaf
Black pepper
Method:
1. Roughly Chop all vegetables listed
2. In a large pot, combine all ingredients and bring to a boil
3. turn the heat down and let simmer on low for 45 minutes
4. Strain (remove all vegetables) the stock into a smaller pot and place back on low heat until ready for use
PART 2: ACORN SQUASH PUREE
Acorn Squash Puree Ingredients :
1 large Acorn Squash (seeds removed and diced medium)
1 onion - rough chop
garlic cloves (chopped)
7 Anchovy Fillets (Optional)
40g butter
500ml of vegetable stock
Method:
1. In a large pot add olive oil, anchovy fillets, onion and garlic on high heat
2. Once the onions are translucent, add the squash and cook until golden brown
3. Add the vegetable stock and bring to a boil
4. reduce heat, cover and cook for Approx. 40 minutes or until squash is soft
5. Using a hand blender, puree all ingredients to create a thick puree (if there is too much liquid, remove to make thicker)
6. Season with salt and black pepper to taste and set aside
PART 3: RISOTTO
Risotto Ingredients :
220g Carnaroli rice
1 Small Spanish onion
200g -Olive oil
1 Large Acorn Squash
250g Upper Canada Cheese Heritage cheddar - Grated
100g Butter (Non Salted) - cut in squares and kept cold
4L Vegetable stock
Method:
1. Finely chop the onion
2. Prepare a large pot with the olive oil and add the fine chopped onion into the cold olive oil, turn to high heat
3. When onions are nice and golden, add the arborio rice and coat each grain with oil, by stirring the rice
4. Keep stirring the rice and toasting it for at least 2 minutes (Do not let it burn as this is a critical move for your risotto)
5. With a small ladle, add vegetable stock (previously made), until rice is covered
6. Continue cooking on high heat and stir constantly
7. Once the stock starts to reduce, add more stock, a little bit at a time
8. Continue Step 7. while constantly tasting the rice in between
9. Once the rice is almost cooked, stop adding vegetable stock and add half the squash puree, cook for a few minutes
10. Turn off the heat and remove the pot from heat
11. Add the butter and heritage cheddar and mix "energetically"
12. Season with salt and pepper to taste and if needed, add more squash puree.
Garnish ideas:
- Shaved Heritage Cheddar
- Crushed Chestnuts (cooked)
- Crumbled Upper Canada Cheese Ricotta
By Chef Adriano Cappuzzello