Butternut Squash Risotto

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A northern italian specialty dating as far back as the renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as arborio or carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto. From williams-sonoma

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Steps

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In a small saucepan over medium heat , melt 4 tbs.

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Of the butter.

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Add 1 tbs.

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Of the sage and heat until the butter browns.

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Strain the butter into a small bowl and discard the sage.

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Cover the bowl to keep the butter warm.

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In a large saucepan over medium-high heat , whisk together the stock and squash puree.

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Bring just to a simmer , 8 to 10 minutes.

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Maintain over low heat.

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In a large saucepan or risotto pan over medium heat , warm the olive oil.

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Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center , about 3 minutes.

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Stir in the remaining 1 tbs.

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Sage and the rosemary.

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Add the wine and stir until it is absorbed.

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Add the simmering stock mixture a ladleful at a time , stirring frequently after each addition.

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Wait until the stock is almost completely absorbed before adding more.

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When the rice is tender to the bite but slightly firm in the center and looks creamy , after about 30 m.

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Ingredients

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unsalted butter, fresh sage, vegetable stock, butternut squash, olive oil, caramelized onion, arborio rice, fresh rosemary, dry white wine, parmigiano-reggiano cheese, salt & freshly ground black pepper