Preparation Of Roasted Butternut And Its Smooth Cream

The success of this risotto relies on the meticulous preparation of its star ingredient: butternut squash. Start by peeling and cutting 400 g of this autumn squash into regular small pieces, which you will arrange on a baking sheet covered with parchment paper. The trick lies in the seasoning: drizzle generously with olive oil, sprinkle with thyme leaves, salt, and pepper before baking at 180°C for 25 minutes.

Once the butternut is roasted and lightly caramelized, comes the step that distinguishes this recipe from traditional versions: the transformation into a velvety cream. Blend the tender pieces with a pinch of paprika to bring a subtle smoky touch. Then comes the unexpected alliance that makes this dish unique: the incorporation of 6 tablespoons of Cancoillotte, this melting cheese from Franche-Comté that replaces the classic mantecatura of Italian risotto.

This butternut-Cancoillotte cream constitutes the aromatic heart of the dish. Keep it warm in the turned-off oven to preserve its smooth texture and prevent it from setting. This creamy and cheesy base will bring an incomparable creaminess to the risotto, while celebrating the marriage between Italian tradition and French terroir.

Preparation Of Risotto According To The Classic Italian Method

While the butternut cream rests in the warmth, start preparing the risotto respecting the ancestral Italian technique. Begin by peeling and finely dicing an onion, which you will sweat in 30 g of butter over medium heat. The onion should become translucent without browning, releasing its aromas without bitterness.

Then pour in 250 g of risotto rice and stir constantly until it becomes translucent and slightly pearly. This crucial step, called tostatura, allows each grain to be coated in fat to guarantee a final creamy texture. Deglaze then with 8 cl of white wine and let it evaporate completely while stirring, until the pan is almost dry again.

Now comes the secret of a successful risotto: progressive cooking all’onda. Pour the hot vegetable broth ladle after ladle, waiting for complete absorption between each addition. This patience allows the rice to release its starch gradually, creating that undulating texture characteristic of great risottos. Allow about 20 minutes of attentive cooking, tasting regularly to check that the rice remains al dente.

This mastery of timing and hydration guarantees a creamy risotto without being sticky, ready to receive the butternut-Cancoillotte cream that will give it its unique character.

Crunchy Garnish With Mushrooms And Hazelnuts

While your risotto simmers, prepare the garnish that will bring texture to this remarkably smooth dish. Carefully wash 200 g of button mushrooms and slice them into regular strips. In a very hot pan, sauté them with 10 g of butter for 5 minutes over high heat, until they release their water and then reabsorb it while coloring slightly.

Then add 150 g of coarsely crushed hazelnuts directly into the pan. This contrast of textures between the creaminess of the risotto and the crunch of this garnish is the real asset of this recipe by Anne Kerouédan for Cniel. The hazelnuts, by lightly toasting in contact with the mushrooms, develop toasted aromas that harmoniously complement the butternut sweetness.

For a more festive version, replace the button mushrooms with fresh porcini or rehydrated morels. These noble mushrooms will transform this autumn dish into a gastronomic creation worthy of a holiday table, without changing the preparation technique. Keep this garnish warm with the Cancoillotte cream, waiting for the final assembly that will reveal all the aromatic complexity of this Franco-Italian risotto.

Final Assembly And Presentation Of The Dish

After 20 minutes of progressive cooking, the decisive moment arrives: taste a grain of rice to check its texture. It must be al dente, slightly firm to the bite while having released enough starch to create that creamy consistency characteristic of “all’onda” risotto. If necessary, extend the cooking with one or two additional ladles of broth.

Off the heat, immediately incorporate the warm butternut-cancoillotte cream. Mix gently by lifting the rice with a wooden spatula to evenly distribute this cheese preparation without breaking the grains. Cancoillotte, this melting cheese from Franche-Comté, blends instantly with the rice to create a silky creaminess that transcends traditional Italian mantecatura.

Serve without delay in warm shallow bowls. Generously arrange the sautéed mushrooms and crushed hazelnuts in the center, then sprinkle with 5 sprigs of chopped parsley to bring freshness and color. This autumn risotto for 4 people, prepared in 55 minutes, celebrates the unexpected alliance between transalpine tradition and French terroir. Serve immediately: the perfect temperature and texture tolerate no waiting.