Autumn Risotto

This is a nice, subtle but still delicious risotto that we kind of put together out of ideas and ingredients that were laying around.

Ingredients:

• 1 medium size butternut squash, about 2 lbs dry wt. Peeled, seeded, and cut into 1/2" dice
• 1T butter
• 1T extra virgin olive oil
• 8-12 fresh sage leaves, washed and patted dry
• 1 medium onion, cut into small dice
• 1/2 c white wine
• 6c chicken stock
• 1 lb arborio rice
  

Melt the butter over medium heat in a large saucepan (I used my big stock pot), mix in the olive oil. Fry 8-12 fresh sage leaves in oil/butter for about a minute to release oils and crisp them up, then remove and set aside for garnish.

Add the onion, saute until translucent (5-8 minutes).

Meanwhile, heat 6 c of chicken broth to a bare simmer in a separate pot.

Then add the squash to the onion and saute for about 5 minutes, then add 1 lb arborio rice and saute for 60 seconds, mixing everytning together. Reduce heat to med-low. Add 1/2 c white wine and let simmer and absorb until mostly dry again. Then add hot chicken stock about 1/2 c at a time, stirring frequently and letting the rice absorb most of the liquid before adding the next batch.

Once the rice is tender (you'll probably use all the chicken broth, but maybe not), remove from heat. Add 3 oz graded parm and 1/2 c heavy cream, salt and pepper to taste, and stir well. Garnish with reserved crispy sage leaves and chopeed hazelnuts if desired.