This delicious recipe for squash stuffed with creamy squid ink risotto, Beaufort cheese and hazelnuts is surprisingly not that hard to make.
INGREDIENTS
45g of Beaufort or Comté grated
Four small squash (Jack Be Little, custard marrow)
320g risotto rice
2 shallots
1 tbsp of olive oil
25g butter
200 ml white wine
1 litre of vegetable stock
2 tbsp of squid ink
A few toasted hazelnuts
100 ml double cream
A few sage leaves – finely chopped
METHOD
To cook the squash
Pre-heat the oven at 180°C (gas mark 6)
Wash the squash and carve out a ‘hat’ in each squash
Remove the flesh of the squash using a teaspoon
Put the squash into an oven-proof dish and place into the oven to cook for 35-40 minutes
Prick the flesh with a knife to check that the squash is cooked and tender
Set aside
To prepare the squid ink and Beaufort Risotto
Peel and finely chop the shallots
Sweat the shallots in the olive oil and butter on a medium heat until they become transparent
Add the rice and mix until the grains are covered
Pour in the white wine and leave to evaporate
Add a ladle of the vegetable stock and cook until it has been absorbed by the rice
Add the stock a little at a time until all the rice has been cooked
Add the squid ink and mix until all the rice is the same colour
Pour in the double cream and mix gently
Add the sage and grated cheese and mix into the rice
Assembly
Fill each squash with the risotto and place in the oven for 2 to 3 minutes
Top with crushed, toasted hazelnuts before serving.
Styling and recipe: AnneCé Bretin, CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering).
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