Experience the cozy, comforting flavors of fall with Chef Evan Churchill’s Fall Risotto from Osteria Lupo in New Orleans. This dish is a celebration of autumn’s finest ingredients, from rich guanciale and delicate frisée to sweet brandied raisins and creamy butternut squash puree. Each bite is a perfectly balanced blend of textures and flavors, bringing a touch of New Orleans culinary magic to the classic Italian favorite.

Risotto Ingredients:

• 3 oz guanciale: small diced and rendered until crispy
• 1/2 gala apple: sliced thin
• 1/2 head of blonde frisée: cut and washed
• 1 sprig sage: fried and leaves picked
• 1 batch risotto base (recipe below)
• 1 batch of butternut squash puree (recipe below)

Method:

1. In a medium saucepan over medium heat, melt the butter until it begins to foam. Add garlic and onion, stirring until they turn translucent.

2. Add in the rice, stirring constantly until the edges of each grain become translucent and aromatic. Deglaze the pan with white wine, stirring until the wine is fully absorbed.

3. Gradually add boiling water, one ladle at a time, stirring continuously until the rice is barely al dente and the water is absorbed.

4. Season the risotto with salt and grated parmesan to taste and desired consistency.

Risotto Base

• 8 oz arborio or carnaroli rice
• 1 quart boiling water
• 8 fl oz dry white wine
• 1 small yellow onion: diced
• 2 cloves garlic: minced
• 3 tbsp unsalted butter
• 3 tbsp grated parmesan cheese

Method:

1. Follow the directions outlined above in the main recipe to prepare the risotto base.

Butternut Squash Puree

• 1/2 butternut squash
• 1 tsp high-temp oil (canola or avocado)
• Kosher salt and ground black pepper to taste

Method:

1. Preheat the oven to 350°F. Rub the cut side of the squash with oil, season, and place it cut side down on a foil-lined baking sheet.

2. Bake for 30-45 minutes, or until the squash is knife-tender. Scoop the flesh into a blender and blend until smooth, adding water if needed to reach a creamy consistency.

Brandied Raisins

• 2 oz dried golden raisins
• 1 tsp brandy
• Enough boiling water to cover

Method:

1. Place the raisins, brandy, and boiling water in a heat-proof container. Let it cool to room temperature so the raisins fully rehydrate and absorb the brandy.

Assembling the Fall Risotto

1. In a large serving bowl, ladle in a generous helping of the risotto.

2. Gently fold in the butternut squash puree, creating a rich, creamy swirl.

3. Top with crispy guanciale, thin apple slices, frisée, fried sage leaves, and brandied raisins.

With its complex yet comforting flavors, Chef Churchill’s Fall Risotto from Osteria Lupo in New Orleans is a must-try for cozy fall evenings or any time you crave a gourmet twist on traditional comfort food. Enjoy this dish as a main course or as a luxurious side at your next autumn gathering.

Try more fall recipes, like this Greek bean soup, Fasolada.