Butternut Squash Porridge Risotto
- Joanne Grice
Joanne Grice 2009 competitor
Butternut Squash Porridge Risotto with Oat Profiteroles
2 oz (by weight) steel cut oats
3 oz (by weight) bread flour
1 cup water
2 oz butter
1/4 tsp salt
3 or 4 eggs
1/8 tsp baking soda
1/4 cup finely grated Fifth Town Bonnie and Floyd (a hard sheep’s milk) cheese or parmesan cheese
1/2 cup whipping cream
2 tbsp Huff Estate First Frost Vidal wine, or any late harvest, or sweetish, fruity tasting white wine
Preheat oven to 375 F.
Bring water, salt and butter to a boil. Add oats and flour and cook while stirring constantly until mixture comes away from side of pot. Remove from heat.
Using a wooden spoon, stir in first 2 eggs, one at a time. Add baking soda and cheese. Add one more egg. If mixture is still stiff, add another egg. (it should be able to hold it’s shape when dropped onto baking sheet.)
Line a baking sheet with parchment paper. Drop batter onto sheet with a spoon, forming 1″ balls, or use a piping bag. Bake until they start to brown (about 10 min.) and turn oven down to 300 F. Continue to bake until there are no more little drops of moisture on the outside of the balls, about 20 min. Cool completely.
Whip cream with wine. Add sugar to taste,
Fill cooled profiteroles with whipped cream mixture.
2 tbsp chopped shallots
1/4 cup finely diced butternut squash
4 tbsp butter
1 cup steel cut oats
1 cup Huff Estate First Frost Vidal wine (see above for substitutions)
4 cups water (approx.)
1 cup grated Fifth Town Bonnie and Floyd cheese (see above for substitutions)
Melt butter in large straight-sided saute pan. Sweat shallots and squash until tender. Add oats and stir to coat with butter. Cook until oats feel hot to the touch. Stir in wine and cook on medium heat, stirring, until wine is absorbed by oats. Add water, 1 cup at a time, stirring constantly, not adding more water until last addition has been absorbed, and repeat until oats are cooked, but still offer some resistance to the bite, about 20 min. Stir in grated cheese. Mixture should be creamy.
Serve with profiteroles as garnish.