risotto

Risotto with Organic Squash and Sage

Broth

16 cups chicken broth

2 cups roasted, cubed squash

1 carrot, peeled, cut into 1" pieces

1 celery stalk, cut into 1" pieces

Preheat oven to 350.
Combine broth ingredients in large pot and bring to a boil. Reduce and simmer for about 30 minutes, until reduced to about 10 cups.
With a slotted spoon, remove about 1/3 of the squash and set aside.
Remove pot from heat and carefully puree in blender.
Set aside to cool. (May be prepared 3 days ahead; refrigerate. Refrigerate reserved squash separately.))

Risotto

1 T unsalted butter

1 white onion, peeled & minced

3 cups Arborio rice

1 tsp freshly ground pepper

½ tsp kosher salt

¾ cup sautéed wild mushrooms

1 cup fresh mozzarella, diced

½ cup minced fresh sage leaves

1 T freshly grated parmesan-reggiano

1 T minced fresh chives

Warm broth over low heat and bring reserved squash to room temperature.
Melt butter over low heat; add the onion and cook about 5 minutes, stirring, until soft.
Add rice, stir will.
Ladle in ½ cup of the squash broth, stir. Increase heat to medium-high.
Continue ladling in broth and stirring for half an hour. When about 1 cup of the broth is remaining, the rice should be tender. If not, add simmering water and continue stirring.
Remove from heat as soon as the rice is tender.
Stir in the remaining squash broth. Quickly stir in half the sage, the chives, the parmesan-reggiano, and the reserved diced squash.
Season to taste with salt and pepper and add the mushrooms.
Stir in the mozzarella, and divide risotto among bowls. Garnish with remaining sage.
Serve immediately.