Who: Chef Philip Sireci, head chef of Fine & Rare in New York City
Chef Sireci’s Guest-Worthy Recipe: Autumn Risotto
Why? “Each season brings us ingredients that inspire chefs. Fall is squash and kale for me, and this recipe combines them both for a warm and cozy autumn dish.”
1 c butternut squash, peeled and diced
2 c Arborio rice
2 qt vegetable stock
1 c white wine
6 Tbsp olive oil
1 Tbsp diced garlic, about three cloves
2 shallots, chopped
1/4 c freshly-grated Parmesan cheese
1 c kale leaves, stems removed and leaves torn
Salt and pepper to taste
Preheat the oven to 400 degrees. Toss butternut squash with one tablespoon of olive oil and arrange in a single layer on a large baking sheet. Season with salt and pepper. Roast squash in the oven, stirring once or twice, until soft and beginning to brown, or about 30 minutes. Set aside.
Meanwhile, bring vegetable stock to a boil in a medium pot, then reduce heat to medium low and allow to simmer.
In a large pot, heat three tablespoons of olive oil over medium heat. Add shallots and cook, stirring until softened, or about five minutes. Add garlic and cook, stirring, for one minute.
Add the rice and stir to coat with the shallot mixture. Add the wine, stir again, and allow to simmer for a minute. Add one ladleful of the simmering stock to the rice and mix. Stirring continuously, keep adding a ladleful of stock to the rice as soon as the rice absorbs the last addition. Continue this for 20 minutes. When it is almost done, add the remaining two tablespoons of olive oil.
Remove the rice from the heat and gently fold in Parmesan cheese, kale, and roasted butternut squash. Serve immediately with additional Parmesan cheese for topping if desired.