Kabocha squash risotto with soppressata & lobster. Photography Libby Volgyes

KABOCHA SQUASH RISOTTO WITH SOPPRESSATA & LOBSTER

Serves 4

• 1 whole kabocha squash
• 2 tablespoons olive oil, plus more as needed for sauteing
• 1 teaspoon salt
• 1/2 teaspoon chili flakes
• 1 1/2 cups Arborio rice
• 1/2 cup yellow onion, diced small
• 2 tablespoons minced garlic
• 1 cup white wine
• 1 teaspoon salt
• 1 cup Parmesan cheese
• 1 1/2 tablespoons butter
• 7 cups chicken stock
• 2 6-ounce lobster tails
• 1/4 cup spicy soppressata, diced
• 1 lemon
• 1/2 cup Brussels sprout leaves

PREPARATION: Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Place open side up on a baking sheet, drizzle with olive oil, salt and chili flakes. Bake until squash is tender, about an hour. Scoop out flesh and puree in a food processor until smooth.

Add chicken stock to a large stockpot and simmer. In a large saute pan, heat olive oil over medium heat. Saute yellow onion and garlic until translucent. Add rice and salt and cook until toasted, about 1 minute. Add white wine and cook, stirring, until wine is absorbed. Add half a cup of hot chicken stock and stir constantly until absorbed. Repeat until rice has reached desired consistency. When finished, add squash puree, Parmesan, butter and salt.

To prepare lobster, fill a large pot with water and bring to a boil. Poach tails for 5 minutes, then transfer to a bowl of ice water immediately. Once chilled, remove meat from shell and chop into half-inch pieces. Heat olive oil over medium heat in a saute pan until shimmering. Add soppressata and cook for 1 minute. Add lobster and cook for 1 minute.

Transfer to a dish, squeeze lemon on top and garnish with Brussels sprout leaves.