Tuesday, February 22, 2011

Risotto Frittata With Butternut Squash And Gorgonzola

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A great way to serve risotto at a lunch or brunch party. With this recipe you won't need to be in the kitchen stirring the pot when your guests arrive. The tender rice, cooked with butternut squash, gives the usually smooth egg filling some welcome texture. The blue cheese, however, is what makes this truly addictive; it pairs perfectly with the sweet squash.

All you need to accompany is a fresh green lettuce and radicchio salad and some Italian breadsticks.


6 Servings

Ingredients


Unsalted butter for greasing pan

3 tablespoons plain breadcrumbs

2 cups vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 small onion, thinly sliced

3 cups 1/4-inch cubes butternut squash (from a 1 1/4-pound squash)

1 cup Arborio rice

Freshly ground black pepper

3 1/2 ounces gorgonzola cheese, crumbled (about 3/4 cup)

6 large eggs

Fine sea salt

an 8- to 9-inch springform pan

Instructions

Heat oven to 350º with rack in middle. Grease an 8- to 9-inch springform pan with butter and coat bottom and sides with breadcrumbs, tapping out excess; set aside.

In a medium saucepan, combine broth and water; bring to a simmer, then remove from heat. Cover to keep warm.

In a medium saucepan, heat oil over medium heat; add onion, reduce heat to low and cook, stirring occasionally, until softened, about 5 minutes. Add squash and ¼ teaspoon salt; cook, covered, stirring occasionally, until squash is tender, 15 to 17 minutes.

Add rice to saucepan; increase heat to medium. Cook, uncovered, until rice is lightly toasted, 1 to 2 minutes. Add generous pinch pepper, then add 1 1/2 cups broth mixture. Cook, stirring frequently, until broth is mostly absorbed, then add ½ cup more broth and cook, stirring, until mostly absorbed. Repeat, adding liquid in 1/2 cupfuls, until rice is tender yet still slightly firm to the bite. Stir in half of the cheese. Transfer risotto to a baking sheet; spread out and let stand until cool, about 15 minutes.

Transfer cooled risotto to a large bowl. Add eggs and 1/4 teaspoon salt; whisk to combine. Transfer mixture to prepared pan. Bake until frittata is set, about 1 hour.

Remove pan from oven, then heat broiler. Place pan under broiler until top of frittata is golden, about 3 minutes. Dollop remaining cheese on top of frittata, then cool in pan on a wire rack for 5 minutes. Run a thin knife around edge to loosen frittata, then remove side of pan. Serve warm or at room temperature.


From Fine Cooking

1 comment:

  1. This sounds really good. I love things with blue cheese!

    ReplyDelete

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