This recipe has been sitting in my cabinet for years. Well, maybe just two, but still. It is the perfect side for fall/winter.
6-7 Cups Chicken or Vegetable Stock
2 T. butter
1 medium yellow onion, diced
2 cups Arborio Rice
2 tsp. sea salt
1/2 tsp. ground white pepper
1 cup dry white wine
1 cup Parmigiano Reggiano, grated
1 T. rubbed sage
Freshly cracked black pepper
In a large saucepan, heat the chicken or vegetable stock on low heat. While the stock is warming, melt the butter in another large saucepan over medium heat. Add the onions and squash to the second saucepan; stir and cook until soft. Add the Arborio Rice and stir until the rice is well coated with butter. Add salt and white pepper. Add the white wine to the rice mixture and stir until absorbed. Star add in the hot broth to the rice, about 2 cup at a time, while stirring. When it's absorbed, add a little more and stir. Repeat. The risotto is ready in about 20 minutes or when the rice is creamy and al dente. Stir in the sage and a half-cup of the Parmigiano Reggiano. Garnish with the rest of the cheese and the cracked pepper. Enjoy immediately while hot and steamy.