Butternut Squash Porridge Risotto - Golden Spurtle®

Ingredients

• 2 oz (by weight) steel cut oats
• 3 oz (by weight) bread flour
• 1 cup water
• 2 oz butter
• 1/4 tsp salt
• 3 or 4 eggs
• 1/8 tsp baking soda
• 1/4 cup finely grated Fifth Town Bonnie and Floyd (a hard sheep’s milk) cheese or parmesan cheese
• 1/2 cup whipping cream
• 2 tbsp Huff Estate First Frost Vidal wine, or any late harvest, or sweetish, fruity tasting white wine
• 2 tbsp chopped shallots
• 1/4 cup finely diced butternut squash
• 4 tbsp butter
• 1 cup steel cut oats
• 1 cup Huff Estate First Frost Vidal wine (see above for substitutions)
• 4 cups water (approx.)
• 1 cup grated Fifth Town Bonnie and Floyd cheese (see above for substitutions)