Butternut Squash Risotto

Slow Warmth, Stirred with Patience

Risotto rewards those who are willing to stay. To stand at the stove, ladle by ladle, coaxing something abundant and silky from the simplest of gestures. Butternut squash brings a gentle sweetness to this ritual — a softness that deepens as it cooks, offset by the earthy whisper of sage. There's something almost meditative about the process, the quiet repetition of it. This is autumn in a bowl: tender, unhurried, and worth every patient stir.

Ingredients

• 3 tablespoons Alessi Extra Virgin Olive Oil
• 1 1/2 cups Alessi Arborio Rice
• 1/3 cups shallot or onion, chopped
• 1/2 cups dry white wine
• 6 cups vegetable stock
• 2 cups butternut squash, cubed
• 2 teaspoons fresh sage, finely chopped
• 2 tablespoons butter
• 1/4 cups Parmesan cheese, grated
• Alessi Sea Salt, to taste

Instructions

1. Heat vegetable stock in a medium saucepan and keep heated on low.
2. Meanwhile, in another large heavy bottomed saucepan, heat olive oil.
3. Add shallot and sauté over medium heat until transparent.
4. Add rice and stir until well coated in oil.
5. Add wine and stir until absorbed.
6. Add enough broth to just barely cover the rice.
7. Cook and continually stir until broth is absorbed.
8. Continue cooking in this manner, adding broth a bit at a time.
9. After 8 – 9 minutes of cooking time, add butternut squash.
10. Continue adding broth while stirring and cook about another 8 – 10 minutes. (Water may need to be added to broth).
11. The rice is done when it is tender yet firm to the bite (al dente) about 20 minutes.
12. Remove from heat, stir in sage, butter and cheese and season with salt.
13. The rice will appear creamy and moist.
14. Serve with additional cheese if desired.