I was in the grocery store the other day and a sweet older man came up to me and asked me if I ever heard of this ingredient. He brought up a page on his phone referencing arborio rice. I asked him if he was making risotto and proceeded to give him advice as I located where to find arborio in the store. I don't think he really understood what I was talking about but make sure you are using arborio rice when you cook risotto. If you find yourself lost like my friend in the grocery store, it's in the rice section, but usually in a plastic case.
6 cups cubed butternut squash
2 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper
6 cups chicken broth
4 tbsp unsalted butter
1/2 cup minced shallot (2 large shallots)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tsp saffron threads
1/2 cup fresh grated parmesan cheese
10 - 15 fresh sage leaves
1/4 cup olive oil
1. Preheat the oven to 400 degrees. Toss butternut squash with olive and salt and pepper and place on a sheet pan. Roast for 25 - 30 minutes, until tender. Set aside.
2. While squash is roasting heat chicken broth in a small covered sauce pan. Bring to a simmer and leave on low heat.
3. In a dutch oven, melt butter over medium low heat and add in shallots. Cook for about 10 minutes until shallots are translucent. Add in arborio rice and toss to coat with the butter/shallot mix. Allow the rice to "toast" for about 2 - 3 minutes on medium low heat. Add in the wine and stir occasionally so that the wine and saffron and cook for two minutes. The wine will soak and absorb into the rice and the mixture will become dry.
4. Add in two ladles (about 1 cup) of broth into the rice and stir to combine. Stir and simmer until the stock is fully absorbed into the rice. Stir frequently to prevent rice from sticking. It will likely take 5 - 8 minutes for the broth to absorb into the rice. Continue to add in the broth, one ladle at a time, stirring every few minutes. Once the mixture is dry, add in more broth. Repeat this process until the rice is fully cooked. This will likely take 30 minutes.
5. Remove the risotto from the heat and add in the roasted butternut squash and parmesan cheese.
6. To fry the sage, heat olive oil in a small skillet over medium heat. Add in sage leaves and cook for roughly 3 - 5 minutes until they become crispy. Serve over risotto.