Delicata Squash Boats With Pancetta, Porcini, And Fried Sage Risotto

• 4 delicata squash, cut in half, seeded, and roasted, can use acorn or other squash
• 2 cups carnaroli rice, can use arborio rice
• 2 shallots, diced
• 8 pieces pancetta, diced
• 15 porcini mushooms, sliced thin, can use shitake mushrooms
• 15 pieces sage leaves, fried in a little truffle oil, 5 broken into pieces and others left whole
• 7 cups homemade chicken stock, can use canned
• 1/2 cup pinot grigio wine
• salt and pepper to taste
• olive oil
• 2 tablespoons butter
• Freshly grated parmigiano cheese

1. Turn oven on to 350. Place cut squash, face down and roast til soft when fork is inserted. Set aside
2. In a pot that is wider than it is tall, turn onto medium heat.
3. Add 2 T olive oil and heat.
4. Add shallot and pancetta and stir with wooden spoon until shallot is translucent.
5. Add mushroom and stir.
6. Add a little salt and pepper.
7. Cook until mushroom begins to soften and add broken sage pieces.
8. Add rice and stir.
9. Add wine and stir til dissolved.
10. Start adding stock, 1/2 cup at a time and stir til dissolved. Keep tasting until rice reaches "al dente"
11. Pull off stove and add butter, stir
12. Add 1/2 cup of parmigiano
13. Spoon into each half of squash, top with some more cheese and one piece of whole sage leaf. Repeat til all squash are filled.
14. Serve immediately

acorn, carnaroli rice, shallots, pancetta, porcini mushooms, sage, chicken, grigio wine, salt, olive oil, butter, freshly grated parmigiano cheese

Taken from food52.com/recipes/32063-delicata-squash-boats-with-pancetta-porcini-and-fried-sage-risotto (may not work)