Pumpkin Riscotto

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 7 -8 cups chicken stock
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cups arborio rice
• 1 1/2 cups cooked butternut squash, acorn or 1 1/2 cups cooked winter squash, cut in 3/8-inch cubes
• 6 sage leaves, minced
• salt
• freshly pepper
• 1/2 cup grated parmesan cheese
• 4 sage leaves (to garnish)

Recipe

• 1 heat stock to a bare simmer in a saucepan.
• 2 heat butter in a large, heavy bottom saucepan next to it on the stove.
• 3 add onion to the butter and sauté over medium heat until it turns translucent.
• 4 add rice, stir and add 11/2 cups of stock.
• 5 when the rice has absorbed most of the liquid.
• 6 add another 1 1/2 cups stock.
• 7 add another 1 1/2 cups in the same fashion along with the minced sage and squash.
• 8 add another 1 1/2 cups stock, salt and pepper to taste.
• 9 after most of the stock has been absorbed, taste rice.
• 10 it should be firm but tender.
• 11 if too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
• 12 leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
• 13 dish into soup plates and stick a sage leaf in the middle of each plate.
• 14 serve immediately.