Barbera
Butternut Squash & Sausage Risotto

Serves 4 as a main course, or 6 as a first-course

Ingredients

2 tablespoons olive oil
1 medium butternut squash (about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into ½ “cubes (about 3 ½ cups)
¾ teaspoon table salt
¾ teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 tablespoons unsalted butter
2 small onions, chopped very fine (about 1 ½ cups)
2 medium garlic cloves, minced or pressed through garlic press (2 teaspoons)
2 cups Arborio rice
1 ½ cups dry white wine (we recommend Palmina Pinot Grigio!)
1 ½ ounces finely grated Parmesan cheese (about ¾ cup)
2 tablespoons minced fresh sage leaves
¼ teaspoon grated nutmeg
12 oz (4 links) mild Italian Sausage

Cooking

1. Heat oil in a nonstick skillet over medium-high heat until shimmering but not smoking. Add squash in an even layer and cook without stirring until golden brown, 4-5 minutes; stir in ¼ teaspoon salt and ¼ teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer to a bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

3. Remove casing from sausages and brown and crumble into the skillet, and cook over medium heat. Continue to sauté until sausage is brown. Remove sausage from skillet to a small bowl.

4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4-5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4-5 minutes.

5. Meanwhile, strain hot broth through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

7. Stir in about ½ cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage and nutmeg; gently fold in remaining cooked squash and sausage. If desired, add up to ¼ cup additional hot broth to loosen texture of risotto. Serve immediately.

Adapted from Cooks Illustrated, October 2005