Giada's Kitchen: New Italian Favorites (17 page)

Note:
To serve the risotto in a lemon cup, cut ¼ inch off the bottom of 6 lemons so they stand upright. Slice 1 inch off the stem end. Using a grapefruit spoon, scoop out the flesh of the lemon and discard. Fill each lemon with about ½ cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of grated Parmesan and serve.

Butternut Squash and Vanilla Risotto

I first tasted a risotto similar to this one in South Africa and though at first the idea of adding vanilla to a savory dish sounded a bit odd, I found the flavor combination irresistible. The vanilla adds a lovely aromatic finish but not a lot of sweetness. I consider this the perfect fall dish.

4 entrée servings or 8 side-dish servings

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them and the bean to the broth. When the broth comes to a simmer, reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cooked squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean.

Turn off the heat under the risotto (and the remaining broth, if any). Gently stir in the butternut squash, Parmesan cheese, the remaining tablespoon of butter, and the salt. Transfer the risotto to a serving bowl and sprinkle with the chives. Serve immediately.

This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.

4 to 6 servings

To make the lemon oil,
combine the olive oil and the lemon zest in a small bowl and set aside.

For the pasta,
bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, the lemon zest, lemon juice, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon oil into the pasta; the zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

This recipe comes from a beachside cafe in Capri. Prawns are very popular in Europe, where they are abundant, but here they are a bit harder to find and a little more expensive. Feel free to substitute extra-large shrimp in their place—or leave them out altogether. It will still be a very satisfying, hearty meal. The squash makes the most luxurious, velvety sauce imaginable, with a beautiful orange color.

4 to 6 servings

Warm 3 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Sauté until the squash is golden and tender, 5 to 7 minutes. Add the vegetable broth, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes.

Transfer the squash mixture to a blender or food processor and purée.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining ½ teaspoon of pepper. Add the prawns to the pan and cook, turning once, until just pink, about 3 minutes.

In a large pot over low heat, combine the cooked pasta, puréed squash mixture, and ¾ cup milk. Stir to combine. Add the remaining ¼ cup milk if the sauce needs to be moistened. Add the cooked prawns, the basil, and the cheese. Stir until warm and serve.