Riso con la zucca

This month on Egullet we are talking about food from Veneto. A lot of recipes with rice.

I decided to start with risotto con la zucca. I took the inspiration from Oretta Zanini De Vita and her collection of regional recipes. I decided to cook part of the squash in the rice, part saute' in the pan and added to the finish plate for decoration. Look nicer and I like to feel the different consistency of the squash, soft with the rice and and firmer the saute' one.
















Sweat some finely chopped white onion with oil and butter (a tablespoon a person) add some small diced squash (I used kabocha since I didn't have the chioggia squash) and the rice (80-100 g) a person, toast the rice for some minutes, it should not get any color, start adding chichen stock and keep stirring, adding more hot stock when the previous have been absorbed. Meanwhile, in a small pan, saute' some more diced squash, adjusting salt at the end.
When the rice is almost done add a little bit of chopped parsley and little grana padano. Leave the rice "all'onda", add some butter for "mantecare" and let rest a couple minutes.
Plate the risotto and top with some of the saute' squash, if you like dust with a tenuos quantity of cinnamon.