1132 W. Grand
Chicago IL, 60622
Chef/Owner Alexander Cheswick's Pink Banana Squash Risotto with warmed spanish goat cheese and aged balsamic toasted spiced squash seeds and
shaved raw squash salad
Yield six entrée portions.
Roasted Pink Banana Squash Puree
2 cups pink banana squash, peeled, large dice 3 tablespoons extra virgin olive oil
2 tablespoons sugar
2 tablespoons lime juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
? cup of vegetable stock for puree
5 cups vegetable broth, made fresh, hot
3 tablespoons extra virgin olive oil
2 cloves garlic chopped fresh, and fine
1/3 cup finely chopped shallots
1 1/2 cups Arborio extra fine rice (Riso Dragoni)
? cup of Marsala wine
? cup of white wine, Riesling
Squash puree from above
1 tablespoon unsalted butter
1 vanilla bean
1 cinnamon stick
1 teaspoon white truffle oil
2 tablespoons grated Parmesan Reggianno
? teaspoon lime juice
? teaspoon sea salt
Freshly ground roasted white pepper berries
Garnish with aged balsamic
6 slices of Spanish goat cheese log about 4 oz. of cheese total
Pumpkin seeds, roasted in the oven seasoned with salt and pepper
Shaved raw squash salad
4 oz. reserved Shaved raw squash salad
One handful arugula
Method for squash puree:
Pre heat oven to 375 degrees.
Place the diced squash in a large mixing bowl. Add the spices, lime juice, sugar, butter and vinegar. Mix thoroughly. Place squash mixture into the middle of a large sheet of aluminum foil. Bake the squash in the oven for 25 minutes or until is soft, tender and full of flavour. Puree the warm roasted squash in a blender with ? cup of vegetable stock. Reserve for the risotto. Bring the broth to a boil, and then reduce the heat, leaving broth at a gentle simmer.
Method for risotto
Heat the olive oil in a heavy 5-quart casserole over moderate heat. Add the shallots and sauté for 2 to 3 minutes without browning, then add the garlic stir to bring out the aroma, being careful not to brown. Season the mixture with two pinches of salt and one pinch of pepper.
Add the rice to the pot. Using a wooden spoon, stir for 1 minute, making sure all the grains are well
coated. Add the Marsala and white wine and cook for two minutes. Add the roasted squash puree, cinnamon stick, and vanilla bean. Stir continuously with a wooden spoon. When puree is beginning to be absorbed, begin to add the simmering vegetable broth, 1/2 cup at a time, stirring frequently to prevent sticking. Wait until each addition is almost completely absorbed before adding the next ? cup. Reserve about ? cup to add at the end.
After approximately 18 minutes (from the first addition of broth), taste to see if the rice is aldente (tender but still firm to the bite). If it seems too hard, add 1/4 cup more broth and continue cooking for another minute or two.
Add the reserved broth, butter, truffle oil, and Parmesan cheese, folding vigorously to combine with the rice. Season to taste with salt, pepper and lime juice. Cover and let the risotto "rest" a few minutes to absorb the flavors before serving.
Garnish with a thin slice of Spanish goat cheese, raw shaved squash and arugula salad and aged balsamic.
Makes 4 to 6 servings.
Please join us for lunch or dinner. We look forward to serving you.
May Street Market
May Street Market is a fine dining American restaurant located in the near west area of Chicago. It is our pleasure to offer our dishes with the finest ingredients, fresh from the MARKET. For more information visit www.maystreetmarket.com or phone 312 421 5547.