Ingredients:

  • 1 medium (approx. 2.5 lbs) Butternut Squash, peeled, seeded, and cubed
  • 2 Tbsp Olive Oil (for roasting)
  • Kosher Salt & Black Pepper, To taste
  • 6 cups Chicken or Vegetable Stock, low sodium
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for soffritto, 2 Tbsp for finishing)
  • 1 Tbsp Olive Oil (for soffritto)
  • 2 large Shallots, finely minced
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • Pinch Fresh Nutmeg, freshly grated
  • 1 cup (packed) Fresh Parmesan Cheese, freshly grated, plus extra for serving
  • 12 large Fresh Sage Leaves (8 for crisping, 4 minced)
  • Salt & White Pepper, To taste

Instructions:

  1. Phase 1: Roasting the Squash. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 Tbsp olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast for 25–30 minutes, turning once, until the squash is tender and deeply caramelised around the edges.
  3. Remove squash from the oven. Transfer two-thirds of the squash to a bowl and mash or lightly blend until smooth (puree). Keep the remaining one-third whole for textural contrast.
  4. Phase 2: Preparing the Stock and Soffritto. Pour the stock into a separate saucepan and keep it simmering gently over low heat. Crucially, never add cold stock to risotto.
  5. Sauté Aromatics (Soffritto): In the heavy-bottomed pot, melt 2 Tbsp of butter and 1 Tbsp of olive oil over medium-low heat. Add the minced shallots and cook gently for 5–7 minutes until translucent and soft, but not browned.
  6. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Increase the heat slightly and stir constantly for 2 minutes until the rice grains are translucent around the edges but opaque in the centre.
  7. Deglaze: Pour in the white wine. Stir continuously until the wine has fully evaporated and is absorbed by the rice (about 2 minutes).
  8. Phase 3: Building the Risotto. Add the simmering stock, one ladleful (about ½ cup) at a time, stirring constantly until the liquid is almost completely absorbed before adding the next ladle. The whole process takes about 18–20 minutes.
  9. After about 15 minutes, stir in the mashed butternut squash puree, the minced fresh sage, and a pinch of nutmeg. Continue adding stock until the rice is perfectly al dente.
  10. Gently fold in the reserved whole roasted squash cubes. Adjust seasoning with salt and white pepper.
  11. The Mantecatura (Finishing Touch): Remove the pot from the heat entirely. Stir in the remaining 2 Tbsp of cold butter and the grated Parmesan cheese vigorously for 1–2 minutes to create a creamy, emulsified texture.
  12. Rest: Cover the pot and let the risotto rest for 3 minutes. This allows the risotto to set to the perfect 'all'onda' consistency.
  13. Phase 4: Garnish. While the risotto rests, melt a small amount of butter (1 Tbsp) in a small frying pan over medium heat. Fry the sage leaves for about 30 seconds until they darken and crisp up. Remove and drain on kitchen paper.
  14. Serve the risotto immediately in warm bowls, topped with a generous sprinkle of crispy sage leaves and extra Parmesan shavings.