-
1
In a medium saucepan, combine 6 cups water and 1/2 teaspoon salt.
-
2
Bring to a boil.
-
3
Add the diced squash and blanch 5 minutes.
-
4
Transfer squash to ice water, drain and refrigerate.
-
5
In a large, heavy skillet over low heat, warm olive oil and add onions.
-
6
Saute onions until translucent, about 5 minutes; do not brown.
-
7
Add rice, stir and saute 4 to 5 minutes.
-
8
Add the wine, 1/2 teaspoon salt and white pepper.
-
9
Stir slowly with a wooden spoon.
-
10
After the wine has been absorbed, add 1 cup chicken stock.
-
11
Stir gently until the stock has been absorbed.
-
12
Remove pan from heat.
-
13
Brush a baking sheet with oil, and quickly spread the risotto on the sheet in an even layer.
-
14
Cover with waxed paper, and refrigerate for up to 24 hours.
-
15
To serve, remove the risotto from the refrigerator 20 minutes before finishing the dish.
-
16
In a medium saucepan, combine the squash with 1 tablespoon butter, and reheat gently.
-
17
In a small saucepan, bring the 2 remaining cups of chicken stock to a simmer.
-
18
Place a large saute pan or skillet over low heat.
-
19
Add 1 tablespoon butter.
-
20
Add risotto, and stir to loosen the grains.
-
21
Add 1 cup chicken stock, and stir until entirely absorbed.
-
22
Add the remaining cup of stock, and repeat.
-
23
When the risotto is chewy yet fully cooked, add the hot squash.
-
24
Gently toss to combine, and then add the 2 remaining tablespoons butter, Parmesan cheese and cream.
-
25
Stir, add the sage and season with salt and pepper to taste.
-
26
Serve immediately.
