roasted cipollinis, toasted pistachios, black kale, shaved parmesan
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?
½ Butternut Squash – peeled, seeded and 1 inch diced
8 Cups Water
1 Teaspoons Salt
Combine all ingredients into a large stock pot. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Puree then strain.
For the Butternut Risotto
8 Cups Butternut Squash Stock – place into a sauce pot and bring to a boil
2 Cups Arborio Rice
¼ Cup Olive Oil
In a heavy bottom pan over medium high heat the olive oil and Arborio rice. Toast the rice until nutty smelling and light brown – about 4-5 minutes. Slowly add the hot butternut stock two 2-ounce ladles at a time. Stir until completely absorbed with a wooden spoon. Repeat this process until all the stock is worked in.
½ Roasted Butternut Squash – peeled, diced and ½ inch cut - roast with olive oil, salt and white pepper
1 Cup Roasted Cipollinis Onions - roast with olive oil, salt and white pepper
1 Bunch Tuscan Kale
½ Cup Mascarpone
½ Cup Parmesan Cheese - grated
1 Tablespoons Salt
1 teaspoon Black Pepper
Spoon the risotto on a square Simon Pearce plate and garnish with-
1 Tablespoon Pistachios – toasted and ground
7-8 shaves of Parmesan Cheese
1 Ounce Arbequina Olive Oil