Butternut Squash Risotto with Brown Butter Fried Sage

To make the risotto, in a Dutch oven or sauté pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

Stir in the rice until coated in the butter mixture and cook, stirring occasionally, until mostly translucent, about 3 minutes.

Add the wine and cook until mostly absorbed. Add a ladleful of warmed stock and cook, stirring often, until the stock is mostly absorbed. Continue to cook the risotto, adding add the broth a ladleful at a time and stirring until it is absorbed, until the rice is just tender but still slightly firm in the center and the mixture is thick and starchy, about 12 to 15 minutes.

Increase the heat to medium-high and stir in the butternut squash puree, 1/2 cup (2 oz./60 g) of the Parmigiano Reggiano and the remaining 3 Tbs. butter. Continue to cook until the risotto is creamy and thickened and the rice is al dente, about 5 minutes more. Taste and adjust the seasoning with salt.

To make the fried sage, in a small skillet over medium heat, melt the butter. Cook until the butter is bubbling, about 2 minutes, then add the sage leaves. Cook until the butter is slightly browned and the sage leaves deepen in color and begin to slightly curl and crisp, about 1 minute. Transfer leaves to a paper towel to drain slightly and sprinkle with salt. If desired, continue to cook the butter until further browned.

Garnish the risotto with pepper, the remaining 1/2 cup (2 oz./60 g) Parmigiano Reggiano, the fried sage and the browned butter. Serve immediately. Makes 4 servings.