Risotto with Pancetta, Butternut Squash and Oyster Mushrooms • St. Francis Winery & Vineyards

Ingredients

• Pair with Syrah
• Render pancetta in sauté pan over medium heat until crispy, s train from fat and reserve 2 Tablespoons of rendered fat
• In a saucepan add rendered pancetta fat and heat over medium heat; add onions. Sweat onions until soft and translucent
• Add rice and toast for 1 minute, d eglaze with white wine, o nce the wine is evaporated begin to ladle the stock into rice 4-6 oz at a time
• Continue stirring and add more stock after each ladle is absorbed, o nce all of the stock is added taste to ensure that rice is cooked
• Once cooked fold in butter and parmesan, f old in crispy pancetta, mushrooms, and butternut squash
• Season to taste with salt and pepper
• Serve in warm bowls and garnish with parmesan and fresh chopped sage