Method

Melt 2 tablespoons butter with the 1 tablespoon olive oil in heavy-bottomed large saucepan over medium-low heat. Stir in onion and saute until soft and light brown, about 10 minutes. Stir in squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes.

Stir in in rice and cook for about 2 minutes. Add wine and cook until absorbed, stirring   occasionally.

Add 4 cups stock and simmer uncovered until completely absorbed, stirring frequently.  Stirring is a major part of the success of a good risotto.  This will take about about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes.

For your final exercise in stirring, stir in remaining 1 tablespoon butter and parmesan cheese.   Taste for seasoning, adjust salt, and give a couple of twists of the pepper mill.   Divide among serving bowls. Garnish with parsley.

As with all Italian recipes, this should be to your own taste.  Nothing is more authentic than cooking to your own taste.  Risotto is a specialty of the Lombardy region of Italy.

Contributor: pat ciesla

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