It was really, really yummy. But I just love risotto.
Butternut Squash Risotto
Recipe altered from Apple Pie, Patis, & Pate
3 - 3 1/2 cups chicken stock
1/2 cup white wine
2 tablespoons olive oil
2 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
20 fresh sage leaves, finely chopped
1 1/2 cups Arborio rice, unwashed
2 1/2 cups peeled butternut squash, cut roughly into 1/4" pieces.
3 tablespoons unsalted butter
1/4 cup parmesan cheese
In a small pot heat the chicken broth until it's simmering, just before the boiling point.
In a separate, medium-sized pot, heat the olive oil and butter until melted. Add the onions and allow them to sweat, stirring until just translucent. Add the garlic and stir for one minuted. Add the sage leaves and rice, cooking and stirring until the grains are well coated with the fats and the other layers are slightly translucent.
Pour the wine over the rice mixture and stir with a silicone spatula until the wine is fully absorbed.
Pour 1/2 cup of the chicken stop into the rice mixture, stirring until the broth is absorbed.
Add another 1/2 cup of broth and the butternut squash cubes. Continue adding 1/2 cup of the broth at a time when the rice gets to a point that it's just barely surrounded by a creamy residue, until the rice is el dente and the squash is tender. As the squash gets tender, mash some of it into the side of side of the pot and mix into the creamy residue.
When rice is el dente, stir in the butter and parmesan cheese, adding salt to taste.
Top with Crispy Sage.
Recipe from Apple Pie, Patis, & Pate
A dozen large, nice looking sage leaves.
2 tablespoons extra virgin olive oil.
In a small saucepan, heat the olive oil until until well distributed. Add the sage leaves and cook on both sides until crispy.
Place on paper towel to dry, and use as garnish.