Mario Batali'S Risotto Al Zucca: Squash Risotto

1. 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. 2

   Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

3. 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. 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. 5

   Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.