- About 7 to 8 cups chicken stock
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 1 1/2 cups cooked but still firm butternut, acorn or cooked winter squash, cut in 3/8-inch cubes
- 6 sage leaves, minced
- Salt and freshly ground white pepper
- 1/2 cup grated Parmesan cheese
- 4 to 6 sage leaves for garnish
1) Heat stock to a bare simmer in a saucepan. Heat butter in a large, heavy-bottom saucepan next to it on the stove. Add onion to the butter and sauté over medium heat until it turns translucent. Add rice, stir and add 1 1/2 cups of stock.
2) When the rice has absorbed most of the liquid, add another 1 1/2 cups stock. Then add another 1 1/2 cups in the same fashion along with the minced sage and squash. Finally, add another 1 1/2 cups stock, salt and pepper to taste.
3) After most of the stock has been absorbed, taste the rice. It should be firm but tender. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
4) Dish into soup plates and stick a sage leaf in the middle of each plate. Serve immediately. Serves 4 as a main course, 6 as an appetizer.