Risotto's a northern dish that suits my southern roots

(Tonda Padana Squash Risotto with Gorgonzola is a heavenly meal)

Risotto is a dish I never made until I was an adult.

I cannot recall my mother, who hails from Pannarano in the south of Italy near Naples, ever making risotto when I was a child , probably because it is a northern dish, known better in Lombardy and Veneto than in the south.

No matter — once I got a taste of this creamy rice dish, I made it my own, and it is now a regular part of my cooking repertoire at home.
It lends itself beautifully to a vegetarian diet. Add any type of vegetable or herb, and you have yourself a memorable main dish.

I've been using lots of Tonda Padana Squash these days, thanks to a hefty harvest from the garden. I figured it would be a perfect addition to risotto. Butternut squash would be a good substitute.
Finish the risotto with some gorgonzola, and you have one satisfying meal.

(Tonda Padana Squash is similar to butternut squash)

I always have Arborio rice on hand in the cupboard along with organic vegetable broth, so risotto is always an option when I'm wondering what to make for dinner.
It's almost fail-proof to make; just keep an eye on the early sauteing and make sure the broth is kept hot on the back burner.
Also make sure you have a glass of wine in one hand (for sipping as you stir) and a wooden spoon in the other when making this dish — it requires your attention, so you might as well get into the rhythm of it!

Tonda Padana Squash Risotto with Gorgonzola

1. 1 1/2 cups of Arborio rice
2. 4-5 shallots, minced
3. 1 1/2 cups of diced Tonda Padana squash or any other winter squash
4. 6-7 cups vegetable broth
   
5. Olive oil
6. 1/4 cup crumbled gorgonzola
   
7. Butter or Earth Balance
8. White wine
9. Freshly grated Parmesan cheese
10. Fresh herbs, such as parsley and basil
11. Salt and pepper, to taste

(Saute the shallots, rice and squash in the olive oil until they brown)

Bring the vegetable broth to a near boil; turn the heat down and keep it on the back burner as you prepare the risotto.

• In a large skillet on medium-high heat, saute the shallots in about 3 tablespoons of olive oil.
• Add the rice and continue cooking for a few minutes, until it starts to brown a tad.
• Add the diced squash; cook a few minutes more.
• Season with salt and pepper.
• Throw in the herbs and continue stirring.
• Deglaze the pan with a good splash of wine white.
  

(Once the rice and veggies have browned a bit, start adding the hot broth)

• Now, start adding the hot broth to the rice saute, ladle by ladle.
• Let the rice absorb the broth before you add another ladleful.
• Stir as you go.
• Keep adding the broth until the rice is al dente.
• Add about a tablespoon of butter (or Earth Balance); stir.
• Add the crumbled gorgonzola.
• Add some more broth if it needs it.
  

The dish should be creamy, but the rice should still have a bite.

Serve with a drizzle of olive oil and a grating of Parmesan.

And don't be afraid to reheat the risotto if you have leftovers — it will be good for a couple of days (if it lasts that long!).

You can always make patties out of the leftovers as well.

Just shape the chilled risotto into small rounds and dredge them in flour; dip in egg; then bread crumbs.
Fry in hot oil.
Drain well and serve.

Do the same with risotto balls in which you've tucked a hunk of mozzarella before frying.

Have fun with that risotto — salute!