Risotto History

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A taste you cannot resist

Prep Time: 50 minutes
A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (latin for "first course"), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.

Ingredients: 7 Tbs. unsalted butter 2 Tbs. Minced fresh sage 6 cups vegetable or chicken

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