Serves 6 – 8
- 7 cups mushroom broth, or part vegetable broth
- 4 T butter
- 2 T olive oil
- 3 cups peeled, chopped butternut (1/2 – 3/4 inch dice)
- 2 cups Arborio rice
- 1/2 cup white wine, Chardonnay preferred
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 T fresh sage, chopped
- 1/4 cup cream (optional)
- 3 oz. crumbled Gorgonzola cheese (creamy blue)
- 8 T Parmesan
- 1/4 cup toasted walnuts or filberts
- Salt and pepper to taste
- Bring broth to a simmer and hold it at that temperature
In dutch oven, melt butter and add olive oil
Sauté onion until slightly soft; add garlic and sage and sauté several minutes more.
Add squash and sauté additional five minutes.
Add rice, stir to coat with oil, and sauté additional three minutes.
Begin adding broth, one cup at a time, and allow each cup to incorporate before moving on to the next addition. Stir occasionally so mixture does not stick – add broth if that begins to happen. Bringing the rice slowly to al dente will take about 40 minutes. You want risotto moist and creamy, not dry, but also not runny. You get to keep tasting often as you go.
Just before serving, add cheeses and allow them to integrate briefly. Add more broth for consistency, if needed. Add tasted nuts.
Add cream last (or omit – though it is good!) – and bring just to simmer. Do not get even close to a boil if you add the cream.
Serve with crusty bread and a big salad. And of course, with Bethel Heights Chardonnay.