Pumpkin Riscotto
Steps
Heat stock to a bare simmer in a saucepan.
Heat butter in a large , heavy bottom saucepan next to it on the stove.
Add onion to the butter and saut over medium heat until it turns translucent.
Add rice , stir and add 11 / 2 cups of stock.
When the rice has absorbed most of the liquid.
Add another 1 1 / 2 cups stock.
Add another 1 1 / 2 cups in the same fashion along with the minced sage and squash.
Add another 1 1 / 2 cups stock , salt and pepper to taste.
After most of the stock has been absorbed , taste rice.
It should be firm but tender.
If too firm , add some or all of the remaining stock , again tasting to discover when it is just right.
Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
Dish into soup plates and stick a sage leaf in the middle of each plate.
Serve immediately.
Ingredients
chicken stock, butter, onion, arborio rice, butternut squash, sage leaves, salt, white pepper, parmesan cheese