Butternut Risotto

I made my first risotto last month and loved it so much, I decided to embellish it a bit with some winter squash this time. Thanks to Monique for steering me to the original recipe at Williams-Sonoma, which I used as inspiration. I love the sage brown butter addition. Absolutely sinful. You must go to confession if you make this.

Ingredients:

5 cups vegetable or chicken stock
2 Tbs. olive oil
1/2 onion, chopped
2 cups cubed butternut squash
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
4 Tbs. unsalted butter
2 Tbs. minced fresh sage

Directions:

In a saucepan bring the chicken broth to a simmer and maintain over low heat.

In a large saucepan over medium warm the olive oil. Add the onions and butternut cubes, saute until soft, about 8 minutes.

Add rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes.

In a small saucepan over medium heat, melt 4 Tbs. butter. Add the the sage and heat until the butter browns. Drizzle each serving with about a teaspoon of the sage butter and serve immediately. Serves 6.