Risotto Nero with Squash Burrata
Ingredients
- 1 pound butternut squash—peeled, seeded and cut into 1-inch pieces
- 1 sage sprig
- 3 tablespoons unsalted butter
- Kosher salt
- Freshly ground pepper
- 6 cups chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 medium onion, minced
- 1 1/2 cups Venere black rice (see Note)
- 1/4 cup dry white wine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces
- Flaky sea salt, such as Maldon, for garnish
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