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How to Make Squash Risotto with Jumbo Shrimp

Preparing the Squash for the Oven

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Rob Carson
1-800-727-1073 3-7 p.m. weekday afternoons

Rob Carson is a radio personality at Washington DC's Mix 107.3 FM.  Rob has been cooking for over 20 years for friends and family.  He has also shared the stage and kitchen with top chefs around the country.  Rob is also a nationally syndicated comedy writer.  His goal is to bring couples, families and fellow foodies into the kitchen and to demystify things people might otherwise be afraid to try.

Preparing the Squash for the Oven

Chef Paolo Buffa will show you how to make a delicious risotto with squash and jumbo shrimp.

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Tags:

Risotto

,

Squash

,

Shrimp

,

Italian

,

Rice

,

Alborio

,

Carve

,

Stir

,

Flavor

,

Diner

,

Meal

,

Wine

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Preparing the Squash for the Oven

Ingredients

1 kaboche squash
1 table spoon of oil
Salt

Pepper
1 oz butter unsalted
4 jumbo shrimp
Handful of Fava beans
12 oz of risotto arborio quality
1 oz chopped onion
2 oz butter
A glass of White wine, dry like pinot grigio or sauvignon
1 qt of good chicken stock
1. 5 oz Parmesan cheese

Instructions

1. Cut the squash in 4 quarters, clean it and remove the seeds.  Take 2 parts and individually season with oil, salt pepper and diced butter. Wrap the squash in foil paper and bake for half an hour at 350 degrees.

 

2. Saute the jumbo shrimp and the fava beans for about 2-3 minutes and then put them to the side.

 

3.  Peel and dice the other 2 remaining squash pieces and place them in a medium size casserole dish with oil and the chopped onion. Place it on medium-high for about 3 to 4 minutes. Add the white wine, then the rice and the chicken stock, simmer the rice for about 18 minutes.

 

4. Remove the dish from the stove, add butter and cheese and plate dish.

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Transcripts

Rob Carson: Once again my name is Rob Carson. I have Paolo Buffa from Bice Ristorante in Bethesda also worldwide Italian restaurant chain of great restaurants. He is in my kitchen today and we are making roasted squash with risotto and shrimp, excellent. Now we have cut our squash, let's prepare it and give it ready to put in the oven. Paolo Buffa: So we start with a little bit of salt.

Rob Carson: Now this is a hibiscus salt, Flor de Sal. A lot of people if you don't know there are different salts for different things and you it makes a world of difference. Never use iodized salt, that's for your sidewalk. Paolo Buffa: No never no. Rob Carson: So anyway we got Flor de Sal, now what else?

Paolo Buffa: Okay then little bit of fresh pepper, not too much. Then what I like to do, I like to put a little piece of butter inside. Yeah, right there and a little bit of extra virgin olive oil, just a touch, yeah a little bit. Once we do that, you are going to put the lid back on which kind of close it, then we can find the match, right there. Then I would like to cook my squash in the foil paper so. In the foil, on the metal foil so --Rob Carson: To keep the moisture. Paolo Buffa: Absolutely. So you want to pick it and close it this way. That's easy, fold it so it doesn't break, very gentle, you can break this part, turn it. Rob Carson: So not too tight. You are leaving some -- Paolo Buffa: Not too tight. You need steam. Rob Carson: Got it.

Paolo Buffa: The squash needs to generate steam and cook in it's own juice. Rob Carson: Now you can cook this on a baking sheet. Today we where we use -- Paolo Buffa: A nice creuset. Rob Carson: A nice creuset. Paolo Buffa: That's one of the things that I like. Rob Carson: I love this creuset. It's beautiful. Paolo Buffa: See, it fits right perfectly. Okay lid back on and we are going to put this in the oven for about 45 minutes at 350.

Rob Carson: So I'll just go ahead and take in our oven.

Paolo Buffa: Yes, alright. Let's go.

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