From the kitchen
Camel Milk Risotto with Roasted Butternut Squash
A creamy risotto finished with camel milk in place of the traditional Parmesan-and-cream combination, letting roasted squash carry natural sweetness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 1.5 cups Arborio Rice
- 4 cups Vegetable Broth, warmed
- 2 cups Butternut Squash, roasted and mashed
- 1/2 cup White Wine
- 1 Shallot, minced
- 1/4 cup Parmesan, grated
- 2 tbsp Olive Oil
Method
- Sauté the minced shallot in olive oil over medium heat until translucent. Add the Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in the white wine and stir until fully absorbed.
- Add the warmed broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next, about 18-20 minutes total.
- Once the rice is tender with a slight bite, stir in the roasted squash mash and Parmesan.
- Remove from heat and fold in the camel milk to loosen and finish the risotto to a glossy, creamy consistency.
Kitchen note
Stirring in the camel milk at the very end rather than during cooking keeps the risotto from turning gummy, since the milk is not meant to be reduced down like the broth.
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