Heirloom Squash Risotto Recipe
Ingredients
- 1 1/2 pound red kuri squash, peeled, quartered, and seeded
- Salt and freshly ground black pepper, to taste
- 6 cups vegetable stock
- 4 tablespoons olive oil
- 1 cup shallots, diced finely
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 1 cup rocket arugula
- 1/2 cup sheep’s milk Parmesan
- 1/2 cup golden chanterelle mushrooms
- 1-2 tablespoons butter
- 2 sage leaves, torn
- Winter truffle, shaved, to taste
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