Risotto with squash, Gorgonzola and amaretti cookies

Prep: 10 minutes Cook: 35 minutes Makes: 6 servings Recipe adapted from Luisa Valazza of Al Sorriso restaurant in Sorriso, Italy, near Lago d’Orta in the Northern Italian region of Piedmont. It is featured in an in-house booklet by Igor Group called “Gorgonzola My Love.” You will have leftover Gorgonzola sauce; save to serve over steamed vegetables. Gorgonzola sauce: 2 cups cream 2 ounces sweet Gorgonzola Salt Risotto: 1 1⁄2 tablespoons unsalted butter 2 shallots, peeled, finely chopped 1 cup carnaroli rice 1 pound butternut squash, chopped in small dice (about 2 cups) 4 cups vegetable broth, heated to simmering 1 3⁄4 ounces freshly grated Parmesan, about 3⁄4 cup grated 8 small amaretti cookies, crumbled Balsamic vinegar

1

For the Gorgonzola sauce, boil the cream in a saucepan to reduce it by two-thirds, about 5 minutes. Off the heat, stir the Gorgonzola into the cream until it melts. Season with salt to taste. Reserve.

2

Melt the butter in a large flat-bottomed pot over medium heat. Add the shallots; cook until softened and golden brown, 3-5 minutes. Add the rice and squash; cook to toast the rice until the grains begin to become translucent at the edges, 2-3 minutes. Add the broth, about 1⁄4 cup at a time, and let the rice absorb it before adding more, stirring continuously. Continue until all the broth is absorbed or the rice is al dente, about 15 to 20 minutes.

3

Stir in the Parmesan cheese vigorously with a wooden spoon; stir in half of the crumbled cookies. Add salt to taste, if necessary.

4

Spread the risotto on serving plates. In the center of each dish, place a spoon of the Gorgonzola sauce, some crumbled amaretti cookies and three drops of the vinegar.

Nutrition information per serving:

397 calories, 23 g fat, 13 g saturated fat, 64 mg cholesterol, 40 g carbohydrates, 15 g sugar, 8 g protein, 516 mg sodium, 3 g fiber