4 tablespoons unsalted butter
1 large onion, minced
½ pound butternut squash, in ½-inch dice
Approximately 4 ½ cups light homemade chicken broth, or 2 cups low sodium canned chicken broth mixed with 2 ½ cups water
1 ½ cup Arborio rice
1/2 cup white wine
salt and freshly ground black pepper
¼ cup freshly grated Parmesan cheese
1 tablespoon minced parsley
white truffle oil
1. Melt three tablespoons butter in a large pot over moderate heat. Add onion and sauté until softened, about 10 minutes. Add squash and stir to coat with fat. Add ½ cup chicken broth, cover and adjust heat to maintain a simmer. Cook until squash is tender, about 10 minutes.
2. Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling.
3. Add rice to onion and squash and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until wine is absorbed. Begin adding the hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. I should take 20 to 22 minutes for the rice to become al dente- firm to the tooth but with no hard core. The mixture should be creamy- neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water. Season with salt and pepper. Cover and let stand 3 minutes, then stir in remaining tablespoon butter, the cheese and the parsley.
4. Divide among 4 warm bowls. Top each serving with ½ teaspoon white truffle oil, but pass additional oil at the table for those who want more.
Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997)