Mario Batali'S Risotto Al Zucca: Squash Risotto

• 1/4 cup extra virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
• 2 cups arborio rice
• 1/2 cup white wine
• 4 cups chicken stock, hot
• 4 tablespoons unsalted butter
• 1/2 cup parmesan cheese, plus more
• parmesan cheese, for sprinkling

1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
2. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
3. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
4. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
5. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

extra virgin olive oil, onion, acorn, arborio rice, white wine, chicken stock, unsalted butter, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/mario-batalis-risotto-al-zucca-squash-risotto-344539 (may not work)