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Todd Shoberg Recipes

Chef Todd Shoberg shares his recipes from his holiday party.



(page 1 of 4)

Butternut Squash Risotto with Pea Shoots

Ingredients

  • 1.5 cups carnaroli rice
  • 1 cup diced onion
  • Extra Virgin Olive Oil
  • 1 cup dry/sweet white wine approx.
  • 5 cups aromatic vegetable or chicken stock
  • Salt and pepper to taste
  • Crème fraiche
  • Bay laurel
  • Butter
  • Brown sugar
  • 1 large butternut squash
  • Pea shoots (or other greens such as wild arugula)
  • Parmesan

Directions

First prepare squash: peel skin and cube the neck part of squash and dress the large part of the squash with extra virgin olive oil, salt and pepper and roast in oven at 350°F until its soft and browned. In the cavity of the squash, take out all the seeds and stuff the squash with butter and a tablespoon of brown sugar. Take the cubed squash and sauté in pan with butter on high and let butter brown, but not burn. Set aside to cool. After other part of squash is finished roasting, put into blender and puree smooth, or chunky, add a tablespoon or two of crème fraiche to it to loosen it up – season with salt and pepper.

Prepare risotto: heat stock up to simmer, heat ronduo or dutch oven style pot with extra virgin olive oil, sweat onions until soft and translucent, add one small leaf of bay laurel (will need a quick hike on or around Mt. Tam to source) add a couple pads of butter and then the rice. Stir rice in butter and onions until rice becomes slightly translucent. Add white wine and continue stirring until the wine is cooked out. Then, while continually stirring rice, add one cup of stock at a time until its all absorbed and rice is finished, with a slight tooth to it but not crunchy. It should be nice a creamy. Add diced squash and two cups of squash puree and 1 cup of grana padano/parmesan cheese. After plating in large bowl for family style dining, top with extra virgin olive oil, pea shoots, and cracked black pepper.

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