Fall Risotto with Beehive Truffle Cheese Gelson's

Ingredients

• 1 cup Arborio rice
• 5 cups vegetable stock or water
• 1 cup delicata squash, small dice
• 1 medium yellow onion, small dice
• 1 Tbsp olive oil
• ½ cup dry white wine
• ¼ cup buttermilk
• 2 Tbsp unsalted butter
• 2 oz Beehive truffle cheese, grated or shaved
• 2 tsp chives
• 2 tsp fresh cranberry, thinly sliced
• Salt to taste