Fall Squash Risotto with Ricotta Salata and Sage Recipe | James Beard Foundation

Ingredients

• Risotto:
• 8 cups chicken stock
• 1/2 onion, diced small
• 4 cups arborio rice
• 1/2 bottle white wine
• Squash Purée:
• 6 butternut squash
• 3 kabocha squash
• 2 acorn squash
• Extra-virgin olive oil
• Salt to taste
• Black pepper to taste
• 3 cloves garlic
• 4 sprigs thyme
• 3 onions, roughly diced
• 6 cloves garlic, roughly minced
• 1/4 teaspoon ground cloves
• Garnish:
• 1 ounce ricotta salata, cut into triangles
• 4 leaves sage, chiffonade