Butternut Squash Riosotto

This recipe is flavorful and rich. Very good! Will defiantly make this again. 

Recipe was adapted from Fine Cooking.

Ingredients:

1 quart (4 cups) chicken broth

1/2 cup dry white wine 

2 Tbs. olive oil 

10 large fresh sage leaves 

4 slices bacon, cut crosswise into thirds 

2 medium shallots, minced (about 1/4 cup) or regular onion

2 cups (1 large butternut) 1/4-inch-diced butternut squash

1-1/2 cups arborio or other risotto rice

1/2 cup freshly grated Parmigiano Reggiano 

Kosher salt and freshly ground black pepper 

Directions:

Combine the chicken broth and wine in a small saucepan and set over 

medium heat.In another medium saucepan, heat the oil over

 medium heat. Add the sage leaves and fry, turning once, 

until they’ve turned dark green, about 1 minute total. Don’t brown. 

With a fork, transfer to a plate lined with paper towels to drain.

Put the bacon in the saucepan and cook,stirring occasionally,

until nicely browned, 5 to 7 minutes. Transfer the bacon to the 

plate with the sage.Add the shallots to the saucepan and cook,

stirring with a wooden spoon, until softened, about 1 minute. 

Add the squash and rice and cook, stirring,for 1 minute.

Ladle in enough of the hot broth/wine mixture to just cover the rice. 

Cook, stirring frequently, until the broth is mostly absorbed. 

Add another ladleful of broth and continue cooking, stirring, 

and adding more ladlefuls of broth as the previous additions 

are absorbed, until the rice is tender, about 25 minutes. 

As the risotto cooks, adjust the heat so that it bubbles gently. 

Do not let the broth boil. Add more wine/broth as needed. 

Set aside the nicest looking sage leaves as a garnish.

Crumble the bacon and the remaining sage leaves into the risotto.

 Stir in the Parmigiano. Season to taste with salt and pepper.

 Garnish with a sage leaf.