Butternut Squash Risotto

This recipe comes from a card that I got at Williams-Sonoma. They claim that they sell the butternut squash puree, but apparently either online or in the stores at Thanksgiving, so if you want to make this any other time, you'll need to make your own puree, which isn't that hard. I'll tell you how. They say it serves six, but you could probably serve more, since we had tons leftover.

Ingredients

7 tbsp unsalted butter

2 tbsp minced fresh sage plus more for garnish

6 cups vegetable or chicken stock

2 cups butternut squash puree

2 tbsp olive oil

2/3 cup of carmelized onions (saute onions in butter, sprinkle a little bit of sugar, until they are browned)

2 cups Arborio Rice

1 tsp minced fresh rosemary

1/2 cup dry white wine

1/2 cup grated parmigiano-reggiano cheese, plus more for garnish

salt and pepper to taste

Method:

In a small saucepan over medium heat, melt 4 tbsp of the butter. Add 1 tbsp of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and the squash puree. Bring just to a simmer. 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the carmelized onions and rice and stir until the grains are well coated with the oil and nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 tbsp sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite, but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 tbsp of butter, the 1/2 cup of cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and garnish with a sprinkling of sage and cheese. Serve immediately.

To make squash puree: Cut squash in half lengthwise, scrape out the seeds and put cut side down on a cookie sheet with a little olive oil and water. Roast in a 350 degree oven for about 1 hour, scoop out the flesh and puree with some salt and pepper in a food processor.