RECIPE TITLE "Risotto with Acorn Squash"
recipe from: Molto Italiano : 327 Simple Italian Recipes to Cook at Home © by Mario Batali

4 servings moderate

  RECIPE INGREDIENTS

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn or butternut squash, peeled, seeded and diced 1/4
1 1/2 cups Arborio rice
1/2 cup white wine
8 cups chicken stock, heated until hot
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Salt and freshly ground black pepper

  RECIPE METHOD

1. In a 12 to 14-inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and squash and cook until the onions have softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
2. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladleful of stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 18 minutes.
3. Remove the pan from the heat and add the butter and Parmigiano and stir vigorously until well-mixed, about 25 seconds. Season with salt and pepper. Divide the risotto among four warmed serving plates and serve with additional Parmigiano.

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