Photos by Andy Varnes
As part of the Medure Brothers’ culinary concepts, Midtown Table in bustling St. Johns Town Center serves Italian-inspired lunch, dinner and craft cocktails. While the menu changes with the seasons, diners can expect house-made pasta, hand-tossed pizzas and fresh-milled breads coming from Chef Jovani Quintero’s kitchen. In a slice of town brimming with franchise eateries, locally owned Midtown stands apart with dishes such as duck pappardelle, baked potato pizza and white chocolate bread pudding. Here, chef “Geo” shares a recipe for an autumn comfort food gem.
Risotto:
Ingredients
• Olive oil
• 1 yellow onion, chopped
• ½ tsp. salt (adjust to taste)
• Ground black pepper, to taste
• 1 tsp minced rosemary and sage
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups chicken or vegetable stock (reserve a little for finishing)
• 2 cups butternut squash, cubed
• 2 garlic cloves
• ½ cup freshly grated pecorino cheese
• Parsley, for garnish
Butternut Squash Purée:
Ingredients
• 2 cups butternut squash
• 1 apple, diced
• ½ Tbls. honey
• ½ tsp. cinnamon
• Pinch of nutmeg
• Pinch of allspice
• ½ tsp. brown sugar
• 1 garlic clove
Instructions
1. Start the Risotto. In a large skillet, heat olive oil over medium heat. Add the chopped onion and Arborio rice. Cook for about 2 minutes, stirring, until lightly toasted. Deglaze with white wine and allow it to reduce.
2. Cook the Squash Purée. In another pan, add cubed butternut squash, diced apple, garlic, honey, brown sugar, cinnamon, nutmeg, and allspice. Cook until everything is soft. Purée in a blender or with an immersion blender, adding a little stock to smooth.
3. Build the Risotto. Once the wine has reduced in the rice, begin adding stock one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue for about 20 minutes.
4. Add Squash and Purée. Stir the butternut squash purée and cubed squash into the risotto. Continue cooking, stirring every 2 minutes, until the rice and squash are tender. Add more stock as needed to reach creamy consistency.
5. Finish the Dish. Remove from heat and stir a knob of butter with pecorino cheese and minced rosemary-sage. Season with salt and pepper to taste.
6. Garnish and Serve. Spoon into bowls, garnish with parsley, and finish with fried sage leaves in browned butter for extra flavor. Serves 4.
