Fettran Risotto
This risotto is slow-cooked until creamy, then topped with tangy Fettran sauce, a famous condiment on Risa. The rice retains a bit of chew, while the squash softens and even blends slightly into the sauce. The addition of 1/2 cup of diced ham can also transform this from a side dish to a main course for two.
Ingredients
For the Fettran Sauce:
- 1/2 cup (4 oz./125 g) sugar
- 1/4 cup (3 oz./95 g) honey
- 1/3 cup (3 fl. oz./80 ml) apple cider vinegar
- 1 Tbs. white miso paste
- 1/2 tsp. dried sage
For the Risotto:
- 1 Tbs. unsalted butter
- 3/4 cup (1 3/4 oz./55 g) Arborio rice
- Pinch of salt
- 3 cups (24 fl. oz./750 ml) milk
- 1 tsp. dried sage
- 6 oz. (185 g) diced butternut squash (about 1 cup)
For the fried sage:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 12 sage leaves
- Kosher salt
Freshly grated Parmesan cheese for serving
Directions
To make the Fettran Sauce, in a small saucepan over medium heat, stir together the sugar, honey and a splash of water until the sugar has dissolved. Stop stirring and bring the mixture to a boil, cooking for several minutes until it has turned a rich amber brown color.
Remove the saucepan from the heat and quickly whisk in the vinegar and miso paste, which will cause the sugar to sputter and seize, but keep beating until it is completely combined. Add the sage and allow it to infuse for at least 15 minutes. The mixture will set as it cools, so gently rewarm and strain out the sage before using.
To make the risotto, in a saucepan over medium-low heat, melt the butter. Add the rice and stir until it has absorbed most of the butter, about 5 minutes. Add the salt, 2 cups (16 fl. oz./500 ml) of the milk, the sage and butternut squash. Cook until most of the milk has been absorbed. Gradually add as much of the remaining milk as can be soaked up, then remove from the heat. Stir in half of the Fettran sauce.
To make the fried sage, in a small skillet over medium heat, melt the butter. Cook until the butter is bubbling, about 2 minutes, then add the sage leaves. Cook until the butter is slightly browned and the sage leaves deepen in color and begin to slightly curl and crisp, about 1 minute. Transfer leaves to a paper towel to drain slightly and sprinkle with salt. If desired, continue to cook the butter until further browned.
Divide the risotto and fried sage individual serving plates. Top each plate with Parmesan and serve warm. Serves 2 to 4.
Adapted from The Star Trek Cookbook by Chelsea Monroe-Cassel (Gallery Books, 2022)