Butternut Squash Risotto with Hazelnut Oil

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Place each squash half on a square of aluminum foil and dot each with 1 tablespoon of the butter.
3. 3
   Chop a few springs of thyme in half and add to the cavities along with 1 garlic clove each.
4. 4
   Drizzle with olive oil and sprinkle with salt.
5. 5
   Wrap each half in the foil and place on a baking sheet.
6. 6
   Roast in the oven until tender, 1 hour to 1 hour and 15 minutes.
7. 7
   Remove from the oven, remove from the foil, and set the squash aside to cool.
8. 8
   When the squash is cool enough to handle, scoop out the flesh and put through a sieve to catch any fibers.
9. 9
   You should end up with about 1 1/2 cups of smooth puree.
10. 10
    Heat the stock in a saucepan and keep warm on the stove.
11. 11
    In a large saute pan over medium heat, heat 2 tablespoons of the butter.
12. 12
    Add the onion and saute until soft but not colored, 2 to 3 minutes.
13. 13
    Add the rice and stir to coat.
14. 14
    Add the wine and cook, stirring, until the wine is absorbed by the rice, 5 to 6 minutes.
15. 15
    Add a pinch of salt.
16. 16
    Add 1 cup of the stock.
17. 17
    Cook, stirring occasionally, until the stock is absorbed.
18. 18
    Add another cup of stock, stirring, until absorbed, 5 to 6 minutes.
19. 19
    Add the squash puree and stir to incorporate, then add another cup of liquid.
20. 20
    When this stock is absorbed, taste the rice.
21. 21
    It should still have some chew but be tender to the bite.
22. 22
    If necessary, add the remaining 1 cup stock in stages until the rice reaches the desired consistency.
23. 23
    Remove the pan from the heat and add the cheese and remaining 3 tablespoons butter.
24. 24
    Stir gently and season to taste with salt.
25. 25
    Divide among 4 plates.
26. 26
    Drizzle with hazelnut oil and serve.