I thought I would use this week's hot buzz word combo ... before retiring it to the hackneyed bin ... but I figure I can get away with a good "unintended consequence."
I stopped by Calvert Woodley Wine & Spirits the other day to pick up a bottle of Dolin vermouth for my favorite drink du jour ... the Rob Roy made with Dolin, Highland Park 12 and Tillen Farms naturally sweetened Merry Maraschino cherries.
Across the street and down a block is where I found my unexpected Van Ness, Washington DC pleasure ... the Acacia Bistro & Wine Bar, the new home for chef Ravi Narayanan. I'm not really into reviewing food anymore but I had a great meal ... simply, it tasted like someone cared. And the dish I kept thinking about was the Oven Roasted Butternut Squash Risotto with Mascarpone. The chef was in and after lunch we talked. In this hospitality world, even after he tried to tell me he didn't know anyone in Washington, it turns out his sister was best friends with my dear friend, the late Joan Hisaoka. With that wonderful connection, I knew Ravi had to be a good guy ... and he can cook, too.
Narayanan describes his kitchen work as based on his interpretation of “terroir cuisine” which embraces a sense of place, culture and history. He said, “Cuisine of the moment, cuisine natural, and cuisine inspiration are the three pillars to my philosophy.”
He is the midst of introducing a new menu at Acacia that is “healthy, natural and a mix of classic, modern Mediterranean Cuisine."
Oven Roasted Butternut Squash Risotto with Mascarpone
Serves 4 – Main Course
2# - Butternut Squash – halved, wrapped in foil
6 cup – Butternut Squash Stock – Note Below
1 each – Onion, chopped fine
4 T – Unsalted Butter, separated in half
1 ½ cup – Arborio Rice
5 T – Parmigiano Reggiano, grated fine
1 t – Salt
4 T – Mascarpone
Olive Oil – As Needed
1. Pre heat oven 450’
2. Cut squash lengthwise in half, drizzle each half with olive oil and wrap in foil.
3. Place squash on baking sheet and roast till soft.
4. Place squash pulp in bowl, and heat stock till simmer.
5. Heat over medium heat sauté pan and add ½ butter.
6. Add onion to sauté pan and sweat. DO NOT BROWN ONION.
7. Add Arborio Rice till rice is coated with butter and onions.
8. Add stock to rice till stock just covers risotto and always stir.
9. Continue to stir risotto and add stock when it has been absorbed.
10. When all liquid has been absorbed add salt, squash pulp, and remaining butter OFF HEAT.
11. While stirring add parmigiano Reggiano
12. Divide risotto among 4 plates, and place marscapone on top.
13. Enjoy.
Note: Squash Stock – After roasting squash I make a stock with the roasted butternut squash stock skin, seeds, 1 garlic clove, 1 small onion, 1 carrot diced, sprig of thyme, bay leaf, sprig of parsley, water to cover. Cook stock for 1 hour and strain into pot. Make sure that you have 6 cups for recipe.
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