Servings: 6 to 8
Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other kind of broth for risotto.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I found that roasting the squash ahead of time does two things. First, it intensifies the flavor of the squash. Also, I could roast it a night or two ahead, and then just fold it into the risotto, mostly just to heat it up.
And yes, using the cheese rind broth IS worth it :)
This was fantastic. If at all possible use the cheese rind broth. It adds an entire other invisible layer of cheesy richness to the dish.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?