Pumpkin Riscotto

• chicken stock↗7 -8 cups
• butter↗1 tablespoon
• small onion, finely chopped↗1
• arborio rice↗2 cups
• cooked butternut squash, acorn or 1 1/2 cups cooked winter squash, cut in 3/8-inch cubes↗1 1⁄2 cups
• sage leaves, minced↗6
• salt↗
• freshly white pepper↗
• grated parmesan cheese1⁄2 cup
• sage leaves (to garnish)↗4

Step-by-step instructions

1. 1

   Heat stock to a bare simmer in a saucepan.

2. 2

   Heat butter in a large, heavy bottom saucepan next to it on the stove.

3. 3

   Add onion to the butter and sauté over medium heat until it turns translucent.

4. 4

   Add rice, stir and add 11/2 cups of stock.

5. 5

   When the rice has absorbed most of the liquid.

6. 6

   Add another 1 1/2 cups stock.

7. 7

   Add another 1 1/2 cups in the same fashion along with the minced sage and squash.

8. 8

   Add another 1 1/2 cups stock, salt and pepper to taste.

9. 9

   After most of the stock has been absorbed, taste rice.

10. 10

    It should be firm but tender.

11. 11

    If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.

12. 12

    Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.

13. 13

    Dish into soup plates and stick a sage leaf in the middle of each plate.

14. 14

    Serve immediately.