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1
Warm oil over medium heat in a small pan. Fry sage about 30-45 seconds, or until crispy, turning halfway through. Cook in batches to avoid overcrowding pan. Drain on paper towels. Season with salt.
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2
Add stock to a pot. Bring to a boil, reduce to low and cover until ready to use.
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3
Transfer sage-infused oil to a medium-sized pot. Warm over medium heat. Add onions and season with salt. Saute about 10-15 minutes or until softened and beginning to lightly caramelize. Lower heat to medium-low, when needed, to avoid over-browning.
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4
Add 2 tablespoons of butter, followed by the squash. Season with salt. Saute about 10-12 minutes, or until somewhat tender but not fully cooked through. Control heat to avoid browning.
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5
Add rice and toast about 3-4 minutes. Pour in wine and boil until reduced to about 2 tablespoons. Bring stock back up to a gentle simmer.
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6
Add in a couple ladlefuls of stock or enough to just cover the rice. Stir every 5-6 minutes, adding additional stock as needed. Cook for a total of 14-18 minutes or until tender with a slight bite.
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7
Off heat, add cheese and remaining 2 tablespoons of butter. Stir vigorously while quickly rotating the pan in a circular motion. Add additional stock as needed and continue to stir until mixture is creamy and emulsified. Taste and adjust seasoning, as needed. Transfer to serving dishes and garnish with fried sage. Enjoy.
