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Sugar pumpkin can be substituted for butternut squash. The recipe is adaped from the Conzorzio del Formaggio Parmigiana-Reggiano. Serves 4 to 6.


2 tablespoons Delitia Butter of Parma
2 tablespoons Frantoia extra virgin olive oil
2 cups butternut squash, peeled, seeded and diced into 1-inch cubes
3/4 cup onion, chopped fine
1 3/4 cups Cascina Belvedere Carnaroli rice
1/2 cup dry white wine
6 cups chicken broth
1 cup grated aged Parmigiano-Reggiano cheese
2 sage fresh sage leaves or 1 teaspoon dried sage

Heat the chicken broth in a saucepan; keep warm but not boiling.
In a large sauté pan, heat butter and olive oil over medium-low heat.
Add squash cubes and chopped onion.
Saute slowly for 5 minutes until onion is translucent.
Add rice and stir until rice is coated with oil.
Pour in wine, stir until liquid is evaporated.

Add 3 cups of broth to the mixture.
Raise heat to medium-high until liquid bubbles gently.
Continue stirring, and begin adding broth 1/4 cup at a time, allowing the liquid to be absorbed each time before adding more.
After 18 minutes, the risotto should be barely tender and the mixture moist, but not under liquid.
Stir in 1/2 cup of cheese, sage, salt and pepper, if desired.

Serve immediately with the remaining cheese passed at the table.