Butternut Squash Risotto Recipe
Description
Learn how to make Food Network Star Jeffrey Saad's Butternut Squash Risotto. He demonstrates his recipe to SheSez's Linda Grasso.
Transcript
Female: Okay, I'm here with Jeffrey Saad, he's a good friend of mine, but also an amazing
chef.
Jeffrey: Thank you.
Female: One of the things I love about Jeffrey’s cooking is the fact that he uses seasonal
fruits and vegetables. And he's creative, which brings us to today’s dish.
Jeffrey: So what we're doing today is a risotto which I always love. But now I want to
make it a fall risotto. Kind of like a bite of thanksgiving dinner risotto. So its
butternut squash, and of course the obvious, right? Brussel sprouts.
Female: Which is really an interesting twist, and I have to say I was a little bit like whoa,
Brussel sprouts. Yummy.
Jeffrey: Yeah. Geez chef. Well, the idea is where I grew up, unfortunately for all the good
things my mom did. One of the things she didn’t do well was cook Brussel
sprouts. Because they were like little balls of mushy awkward nastiness.
Female: Me too.
Jeffrey: So I was like, it looks like a cabbage and it taste even worst. But now I realize that
if you actually peel these little leaves off, which maybe you don’t have the
patience for, and sauté this, roast this, they become sweet and they just wilt just a
touch. They have a pleasant bitterness that offsets the sweetness of the butternut
squash.
I'm going to cut, slice it about that thick. So I end up with like half inch cubes.
And it doesn’t matter, thing I love about cooking is it’s all about how it taste. It
doesn't have to be perfect, even cubes. Any kind of rustic cube like this is great.
Female: But again, you're going smaller because it takes less time to cook.
Jeffrey: Exactly. So what's going to happen is, the magic is, by the time this beauty
becomes nice and golden, the inside is tender and sweet but still holds its texture.
And then the Brussel sprout, the key is, I cut off the little end piece. And then I
cut it in half.
Female: Okay, so this part gets discarded.
Jeffrey: Yeah, that end piece is gone. Now these, you just cut it like that.
Female: Tell me how you do this? Since we're going to jump start it here and you kind of
see the finish product.
Jeffrey: Just a touch of olive oil, and I put in the butternut squash and the Brussel sprouts
at the same time.
Female: 2-3 minutes, max.
Jeffrey: About 5 minutes.
Female: Oh, 5 minutes. Okay.
Jeffrey: And then the last thing we're going to do is we're going to finish off with some
butter and sage and a little all spice. And that’s what's going to take it to
thanksgiving.
Female: How long has this risotto cook for about?
Jeffrey: It takes about 20 minutes of constant stirring.
Female: You got an all clad metal pot, and that’s not the same as a Teflon.
Jeffrey: You know, the good pans are worth it, because when you have a thick bottom
pan, you get even heat transfer. You have that even heat transfer, everything sears
better, cooks nicer. Right tool does make a difference.
Female: Yeah, completely.
Jeffrey: Want to throw a little all spice in there.
Female: Okay, so this is all spice.
Jeffrey: All spice.
Female: I want to talk about all spice for a minute, because all spice, when I saw that on
the recipe because you send it to me in advance.
Jeffrey: You were like okay.
Female: I thought that was a baking spice. Right, that’s what you put in your muffins, and
cakes.
Jeffrey: Traditionally. In Eastern Europe it will be in breads. But what I like about it is the
baking spices, exactly as you said, is what adds that kind of holiday flavor. It like,
spices are like memories. It’s like a taste nutmeg and cinnamon, I think of the
holidays.
Female: This smells like Christmas.
Jeffrey: Exactly.
The goal here is we don’t want it to be like in your face all spice.
Female: Just a touch.
Jeffrey: We want to go, when we're eating like, what is that flavor? I love it. What is that?
Female: It smells fantastic.
What kind of cheese is this?
Jeffrey: This s reggiano parmegiano.
Female: That is really good.
Jeffrey: There it is, little thanksgiving risotto.
Female: Lots and lots of flavors in there.
Jeffrey: And see the all spice is kind of a back drop, it’s not like boom in your face. It’s
kind of like what's in there?
Female: So if I make this in thanksgiving, can I tell everybody it was my recipe?
Jeffrey: Absolutely. And when I make it I’ll let them I borrowed it from you.
Female: There you go. Perfect. Thank you.
Jeffrey: You bet, happy holidays.
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