more salt and pepper to taste (depending on quality of broth)
60 grams unsalted butter (for browning)
10-12 Fresh Sage Leaves
60 grams finely grated Parmigiano
30 (additional) grams unsalted butter
PREHEAT OVEN TO 375F
PEEL AND SEED THE SQUASH. CUT INTO 1 INCH CUBES AND PLACE ON A PARCHMENT LINED BAKING TRAY. DRIZZLE WITH OLIVE OIL, SALT AND PEPPER. toss.
ROAST THE SQUASH FOR 18-20 MINUTES UNTIL JUST TENDER. REMOVE FROM OVEN AND SET ASIDE
ENSURE YOUR STOCK IS HOT BEFORE PREPARING THE REST OF THE RECIPE
IN A PAN OVER MEDIUM LOW HEAT, SAUTÉ THE SHALLOTS IN THE OLIVE OIL FOR ABOUT 3-4 MINUTES UNTIL SOFT.
ADD THE RICE AND STIR FOR A FURTHER 3-4 MINUTES. DEGLAZE THE PAN WITH THE WHITE WINE. STIR UNTIL THE WINE IS ALMOST COMPLETELY ABSORBED
TURN THE HEAT TO MEDIUM. START ADDING YOUR STOCK, 1-2 LADLES AT A TIME, STIRRING GENTLY AFTER EACH addition
CONTINUE THIS PROCESS UNTIL THE RICE IS TENDER BUT FIRM. YOU MAY NEED ALL OF THE BROTH OR HAVE A LITTLE LEFT OVER. USE YOUR JUDGEMENT WHEN TASTING THE RICE ALONG THE WAY
WHEN THE RICE IS 90% OF THE WAY DONE, ADD IN THE ROASTED SQUASH AND STIR - COOK FOR A FURTHER 2-3 MINUTES
IN A SEPARATE PAN, MELT THE BUTTER OVER MEDIUM HEAT WITH THE SAGE LEAVES - COOK UNTIL THE MILK SOLIDS TURN DARK GOLDEN BROWN, SWIRLING THE PAN TO KEEP IT FROM BURNING. REMOVE FROM HEAT AND SET ASIDE
TURN OFF THE HEAT UNDER THE RISOTTO AND ADD THE PARMIGIANO AND REMAINING BUTTER - STIR GENTLY.
YOUR RISOTTO SHOULD BE SILKY, FLUID AND THE RICE AL DENTE
GARNISH WITH THE BROWN BUTTER AND FRIED SAGE LEAVES as well as a final sprinkle of parmigiano
