Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Butternut Squash and Sausage Risotto with Toasted Hazelnuts and Crispy Sage
Comforting and hearty Italian risotto that celebrates the flavors of fall. Creamy and rich, served with toasted hazelnuts, crispy sage and lots of Parmesan cheese. This risotto is sure to impress!
This post is written in collaboration with RiceSelect. All opinions are mine alone.
What I love most is that it’s made with RiceSelect Arborio rice, a pantry staple known for its high quality—Non-GMO Project verified, Kosher-certified, naturally gluten-free, and packaged in 100% BPA-free, recyclable jars. It’s a product I trust, without any preservatives or additives! 🙌
Plus, there’s an amazing cause behind it! RiceSelect is partnering with California Food Banks through the Jars of Hope Initiative. For every jar sold at Ralphs, Food4Less, and Walmart in California from 10/14 to 11/10, they’ll donate $1 to @Cafoodbanks, helping support communities in need. It’s a fantastic way to give back while enjoying delicious, sustainable ingredients! 🥰
Here are a few tips to make the perfect Italian Risotto:
1. Choose the right rice: For this recipe, I’m using Arborio rice, which creates a soft and creamy risotto. If you prefer a firmer texture, Carnaroli rice is a great alternative as it holds its shape a little better.
2. Toast the Rice: Toasting the rice briefly in olive oil helps to seal the grains, giving the risotto a nice texture.
3. Use hot stock: Keep your stock piping hot while cooking. Adding hot broth ensures the rice cooks evenly, and starts to soften the grains immediately. Add enough stock to just cover the rice with each addition (about 1 large ladle). This allows the grains to cook evenly, ensuring that no rice is left uncooked at the top.
4. “Mantecatura”, the must-have Italian step! Once your risotto is al dente, stir in butter and Parmesan cheese, cover the pan, and let the risotto sit for 4-5 minutes. This technique, called “mantecare,” gives the risotto that luxurious, creamy texture.
And remember, if you wish for a vegetarian version of this butternut squash risotto, simply skip the sausage and use vegetable broth instead. As easy as that!
Ready to try it too?!? Buon appetito!
Butternut Squash and Sausage Risotto with Toasted Hazelnuts and Crispy Sage
Comforting and hearty Italian risotto that celebrates the flavors of fall. Creamy and rich, served with toasted hazelnuts, crispy sage and lots of Parmesan cheese. This risotto is sure to impress!
Servings:
4
Prep Time
15 min
Cook Time
40 min
Resting Time
Total Time
55 min
Ingredients
- 2 tablespoons olive oil
- 1 lb (450 g) butternut squash, peeled and diced
- Small bunch of fresh sage
- 1/2 teaspoon ground nutmeg
- 1/2 medium onion, finely chopped
- 2 Italian sausages (about 7.5 oz, 215 g), casing removed and crumbled
- 1 ½ cups (320 g) RiceSelect® Arborio Rice
- 4 to 5 cups chicken or vegetable broth, warmed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- ¼ cup toasted hazelnuts, roughly chopped
- Salt and pepper, to taste
Instructions
- In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash, a few fresh sage leaves, and 1 cup of broth. Season with salt, pepper, and nutmeg. Cover the pan and simmer on medium-low until the squash is soft about 10 to 12 minutes.
- In the meantime, start cooking the risotto. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes, until softened. Add the crumbled sausage, breaking it into small pieces. Cook until browned, about 5 minutes.
- Move the sausage and onions to one side of the pan. Add the Arborio rice to the other side and toast for about 2 minutes, stirring frequently. Once the squash is soft, puree until smooth and stir into the risotto.
- Pour in 1 cup of warm broth and stir. Let the risotto simmer, stirring occasionally. As the broth is absorbed, continue adding more broth, 1/2 cup at a time, until the rice is cooked al dente, about 15 more minutes.
- Add the butter and Parmesan cheese to the risotto, stirring until well combined. Taste and adjust with salt and pepper as needed. Let the mixture rest for a couple of minutes to absorb the flavors.
- In a small pan, fry a few sage leaves in olive oil until crispy, then remove and drain on a paper towel.
- Serve the risotto topped with toasted hazelnuts, fried sage leaves, and additional grated Parmesan cheese, if desired.
