Anya’s Holiday Risotto – Our Italian Traditions


Butternut Squash Risotto with Mostarda di Cremona, Amaretti Cookies and Fried Sage Leaves / Risotto alla zucca con mostarda di Cremona, amaretti e salvia fritta:

1 hour * 8-10 servings


2 medium butternut squash (about 4 lbs total)

8 tablespoons unsalted butter

2 leafy sprigs rosemary

2 leafy sprigs sage

fine sea salt

freshly ground black pepper

5 tablespoons extra-virgin olive oil

1 large onion, finely chopped

3 cups Arborio rice

1 cup dry white wine

8 or 9 cups lower-sodium chicken stock, heated to a simmer

1/2 cup, plus 2 tablespoons finely chopped mostarda di Cremona  (from 250-gram jar)

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus bit more for garnish

Scant 1/2 cup crumbled amaretti cookies


Fried Sage:

1/2 cup olive oil

30 fresh sage leaves


For Risotto —  Heat oven to 350 degrees.  Cut 1 squash in half lengthwise; remove and discard seeds. Place 1 tablespoon butter, 1 sprig rosemary and 1 sprig sage into the cavity of each half. Season flesh with salt and pepper, then wrap halves individually in aluminum foil. Put squash on a baking sheet, cavity side up, and roast until very soft — about 2 hours.

Remove squash from oven and carefully unwrap; discard herbs. Scoop flesh from skins; discard skins. Puree flesh in a food processor until smooth.  (NOTE – Squash puree can be made up to 2 days ahead.)

Peel and seed remaining squash; cut flesh into 1/8 inch dice.

Combine 3 tablespoons of the remaining butter with oil in a large heavy pot and heat over medium heat until butter is melted. Add onion, season with salt and pepper and cook, stirring occasionally, until onion begins to soften – about 5 minutes. Add rice and increase heat to medium-high. Using a wooden spoon, stir until rice is opaque and begins to pop – about 2 to 3 minutes.

Add wine; cook, stirring, until wine is mostly evaporated – about 1 minute. Add enough broth to just cover the rice, about 2 cups. Actively simmer the broth, stirring and scraping rice away from sides of pot. Cook until broth is mostly evaporated – about 5 minutes.

Add the diced (uncooked) squash and enough broth to just cover the rice mixture. Reduce to a gentle simmer and cook, stirring occasionally, until broth is mostly evaporated – about 5 minutes more. Add 1/2 cup broth; cook, stirring frequently, until broth is mostly evaporated. Continue cooking in this manner, adding broth in 1/2 cup increments until the rice is just barely tender and all’onda (a bit liquid); you may have broth leftover.


For Fried Sage — Heat oil in small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 3 batches, stirring, until crisp – 30 seconds to 1 minute per batch. Using a slotted spoon, transfer to paper towels to drain.

Stir pureed squash and mostarda into risotto, then add cheese and remaining 3 tablespoons butter; stir to combine. Thin with a little more broth, if desired. Season with salt and pepper.

Serve immediately, garnished with amaretti, cheese, and fried sage.  Pair with Formaglini Vineyards La Quercia Block Pinot Noir 2014.


Thanksgiving Free Shipping & Discount

Tis the season to have a plethora of Pinot on your table!!  To make it easier for you, we have FREE shipping for a limited time.  The free shipping is noted at check-out.  As well, you’ll receive a 10% discount when purchasing 6+ bottles of wine using the coupon code Nov17.   Order online or email your order and questions.

fall 14 release - smoked turkey

2015 Launch Party – Oct 22!

Join us Sunday, October 22 from 3-6 pm at our home — 2110 North Ross Street, Santa Ana, CA — for a great autumn afternoon of wine, food, and fun!  We are releasing our TWO newest wines — the 2015 Formaglini Vineyards La Querica Block Pinot Noir and the 2015 Insieme Cuvee.  As always, we’ll pour sparkling wine for a toast, a Formaglini vertical tasting, and even a barrel sample from 2016.  Details about the 2015 vintage, this party, and to RSVP –


92 points for 2014

A fabulous day learning we earned a 92 point rating from Wine Spectator for our 2014 La Quercia Pinot Noir!

“Expressive rose petal and raspberry aromas open to elegantly complex and polished black cherry, orange zest and black tea flavors that linger on the long finish.  Drink now through 2024.”  – Tim Fish, Wine Spectator

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