Episode 1 — Squash & guanciale risotto
This month, FUGA is launching a new series: chef-style recipes to recreate at home.
Each month, one of our chefs shares an iconic dish from our menus, adapted so you can easily make it at home. The idea? To extend the FUGA experience to your own kitchen, using accessible techniques and seasonal ingredients.
.jpg)
For this first edition, Pierre, chef at our Mediterranean restaurant, kicks things off with a dish that is as comforting as it is elegant: squash & guanciale risotto. A recipe that plays with textures and serves as a reminder that a good risotto is, above all, a matter of patience.
Ingredients (serves 4)
- 500g risotto rice
- 1 butternut squash
- 200g guanciale
- 100g grated Parmesan
- 100g butter
- 2 onions
- 1 glass of white wine
- About 1.5L hot broth (vegetable or poultry)
- Salt, pepper
Preparation
1. Squash & guanciale
Peel the squash. Cut the solid part into a small brunoise and set aside.
Cook the trimmings in boiling salted water, drain, then blend until smooth.
Fry the guanciale until crispy. Set aside and keep the rendered fat.
2. The risotto
Sauté the finely chopped onions in the same pan without browning them.
Add the rice and heat gently. 👉 Chef's tip: take your time, use low heat, and above all, never let the rice brown.
Deglaze with white wine, then add the broth, stirring regularly.
After 8 to 10 minutes, stir in the squash brunoise.
3. Finishing touches
When the rice is creamy, remove from heat and add the warm squash purée, butter, and Parmesan. Mix well to achieve a smooth, bound texture. Adjust seasoning, top with the crispy guanciale, and serve immediately.
A generous, seasonal dish. Enjoy!
.jpg)
.svg){kind=small}
.svg){kind=small}
