- 1/4 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 Tbsp chopped garlic
- 2 cups arborio rice
- 1 cup white wine
- 6 cups of hot stock (chicken or vegetable)
- 1 butternut squash, cut into small dices
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 2 Tbsp unsalted butter, cut into small pieces
In a medium-size heavy pan, heat the olive oil over medium-high heat. Add the butternut squash, onion and garlic and saute, stirring continuously, just until softened. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the wine and continue cooking until it has been absorbed by the rice, stirring often. Pour in enough stock of your choice to cover the rice completely, about half quantity above, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Remove off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano cheese are vigorously stirred in to make the texture as creamy and smooth as possible.
Spoon it immediately into heated shallow serving bowls.