Basic recipe is from Giorgio Locatelli - he is a genious - I made it a bit simplier - forgive me Master.
Ingredients
25 dkg diced butternut squash
1/2 l milk (optional)
2 l chicken or vegetable stock
5 dkg butter
1 medium onion
1 cup risotto rice
1,5 dl dry white wine
Salt / pepper / nutmeg
Mantecatura - finishing
5-6 dkg butter (colt)
10-15 dkg parmesan
If you have time soak the pumpkin dices in milf for a few hours - if not you can leave this step. Bring the chicken or vegetable stock to boil and turn down the heat to minimum. Heat the butter in a heavy-bottomed, straight-sided pan and add the very finely chopped onions and simmer for a few minutes - do not let it brown. Turn the heat to medium and add the rice and when it has a scratching sound pour the wine on it. Leave it evaporate in a few minutes and add one half of the diced squash. Roast it for a little while and add one ladle stock. Stir until the liquid is absorbed nearly, and add the rest gradually in this manner. After 10 mins add the rest of the squash and keep on dosing the stock ladle by ladle. Once the rice is al dente (nearly ready) turn off the heat and leave it for 1-2 mins.
Then add the diced cold butter and grated parmesan and beat in with gusto. Finally season it if needed with salt, pepper and nutmeg.
Genious.
