Chef’s Table in Season
Butternut squash risotto with parsnip crisp and parmesan tuile
Autumnal vegetables give a seasonal twist to this classic Italian dish, courtesy of Jorge Santos, head chef at Russell’s of Broadway.
With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.
The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com
- 1kg butternut squash, peeled and cut into cubs
- 3tbps olive oil
- 1½ litre vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g parmesan cheese, grated
- 1 parsnip, peeled and sliced into long ribbons
- Before you make the risotto, heat the oven to 220°C or gas mark 7. Toss the squash in 1 tbsp oil and scatter in a shallow roasting tin and roast for 30 mins.
- While the squash is cooking prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan melt half the butter over a medium heat. Stir in the onions and sweat gently for 10 minutes until soft.
- Stir the rice into the onions until coated in butter. Stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour on the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring the rice over a low heat for 25-30 mins. The risotto should be creamy and slightly soupy but still retain some bite.
- When the squash is cooked, mash half of it to a rough purée and leave the other half whole. When the risotto is done, stir through the purée, add the butter and cheese.
- Serve the risotto with the remaining squash, parsnip crisp and parmesan tuile.
Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.
That’s the hard work done!
Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!
I heart Pinot Grigio
This classic Italian dish needs a classic Italian white wine and this light and refreshing Pinot Grigio fits the bill perfectly.
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