Butternut Squash Risotto

Directions

1. 1
   In a medium saucepan, combine 6 cups water and 1/2 teaspoon salt.
2. 2
   Bring to a boil.
3. 3
   Add the diced squash and blanch 5 minutes.
4. 4
   Transfer squash to ice water, drain and refrigerate.
5. 5
   In a large, heavy skillet over low heat, warm olive oil and add onions.
6. 6
   Saute onions until translucent, about 5 minutes; do not brown.
7. 7
   Add rice, stir and saute 4 to 5 minutes.
8. 8
   Add the wine, 1/2 teaspoon salt and white pepper.
9. 9
   Stir slowly with a wooden spoon.
10. 10
    After the wine has been absorbed, add 1 cup chicken stock.
11. 11
    Stir gently until the stock has been absorbed.
12. 12
    Remove pan from heat.
13. 13
    Brush a baking sheet with oil, and quickly spread the risotto on the sheet in an even layer.
14. 14
    Cover with waxed paper, and refrigerate for up to 24 hours.
15. 15
    To serve, remove the risotto from the refrigerator 20 minutes before finishing the dish.
16. 16
    In a medium saucepan, combine the squash with 1 tablespoon butter, and reheat gently.
17. 17
    In a small saucepan, bring the 2 remaining cups of chicken stock to a simmer.
18. 18
    Place a large saute pan or skillet over low heat.
19. 19
    Add 1 tablespoon butter.
20. 20
    Add risotto, and stir to loosen the grains.
21. 21
    Add 1 cup chicken stock, and stir until entirely absorbed.
22. 22
    Add the remaining cup of stock, and repeat.
23. 23
    When the risotto is chewy yet fully cooked, add the hot squash.
24. 24
    Gently toss to combine, and then add the 2 remaining tablespoons butter, Parmesan cheese and cream.
25. 25
    Stir, add the sage and season with salt and pepper to taste.
26. 26
    Serve immediately.