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1. Heat the oven to 220°C (425°F). Toss the butternut squash with 2 tbsp of the olive oil, half the salt and the black pepper on a baking tray in a single layer. Roast for 25 minutes, turning once, until tender and caramelized at the edges.
0.5 piece Butternut squash, peeled and cut into 1.5 cm cubes,
2.0 tbsp Extra virgin olive oil,
0.5 tsp Fine sea salt,
0.5 tsp Black pepper, freshly ground
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2. Meanwhile, warm the stock in a saucepan over low heat and keep it at a bare simmer. Mash about one third of the roasted squash with a fork once it is out of the oven and set both the mash and the cubes aside.
1.2 L Chicken or vegetable stock
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3. Heat the remaining 1 tbsp olive oil and 1 tbsp of the butter in a small skillet over medium heat. Fry the sage leaves for 30 to 45 seconds until crisp and fragrant, then lift onto paper towels and sprinkle with a pinch of the remaining salt. Pour the sage-infused fat into the risotto pan.
1.0 tbsp Extra virgin olive oil,
16 piece Fresh sage leaves,
1 tbsp Unsalted butter,
0.5 tsp Fine sea salt
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4. In a wide heavy pot, melt 1 tbsp butter with the sage-infused fat over medium heat. Cook the onion with a pinch of salt for 5 to 6 minutes until soft and translucent, adding the garlic for the final 30 seconds.
1 tbsp Unsalted butter,
1 piece Yellow onion, finely diced,
1 clove Garlic,
1 tsp Fine sea salt
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5. Add the rice and toast, stirring, for 2 minutes until the edges turn translucent. Pour in the white wine and stir until almost fully absorbed.
1.5 cup Carnaroli or Arborio rice,
0.5 cup Dry white wine
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6. Add the hot stock one ladle at a time, stirring often and letting each addition absorb before adding the next. Continue for 18 to 20 minutes until the rice is al dente and the risotto flows like lava. Stir in the mashed squash about 5 minutes before the end.
1.2 L Chicken or vegetable stock
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7. Take the pot off the heat. Beat in the remaining 2 tbsp cold butter, the Parmigiano-Reggiano, nutmeg and lemon juice vigorously for 1 minute until creamy. Adjust seasoning with salt and loosen with a splash of stock if needed. Rest, covered, for 2 minutes.
1.2 L Chicken or vegetable stock,
2 tbsp Unsalted butter,
0.8 cup Parmigiano-Reggiano, finely grated,
1 tsp Fine sea salt,
1 pinch Fresh nutmeg,
1 tsp Lemon juice
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8. Fold in most of the roasted squash cubes, then spoon the risotto into warm bowls. Top with the remaining squash cubes and the crispy sage leaves and serve immediately.
0.5 piece Butternut squash, peeled and cut into 1.5 cm cubes,
16 piece Fresh sage leaves
