Fork's Butternut Squash Risotto

Chef Terence Feury

1 fall squash (butternut or kabocha), about a pound

3 tablespoons butter

Salt and pepper

2 shallots

3 cups vegetable stock

1/4 cup extra virgin olive oil

1/4 cup minced white onion

1 cup Arborio rice

1/2 cup dry white wine

3 tablespoons finely gratedParmigiano-Reggiano cheese

1/4 cup Gorgonzola dolce cheese,broken into small chunks

Pepitas (toasted pumpkin seeds)to garnish

Preheat oven to 350 degrees. Split the squash lengthwise and scoop out the seeds. Coat the insides with butter; season with salt and pepper. Slice shallots and sprinkle over the top of the squash. Place in a roasting pan and cover with foil. Roast in oven until the squash is tender (45 minutes to an hour).

Heat the vegetable stock in a saucepot and keep hot. In a large saucepan, sauté the onions in olive oil until translucent, then season with salt and pepper. Add the Arborio rice and cook for a minute until well-coated in oil and slightly toasted. Add the wine and cook on low heat until completely dry. Add 1 cup of the vegetable stock and stir slowly until absorbed. Add another cup and repeat. Add the rest a half-cup at a time until the rice is tender but not mushy. Keep warm.

Scoop the meat from the squash and purée in a food processor until smooth. Stir one cup of the purée into the risotto until it's creamy and smooth. Finish with grated Parmigiano and season with salt and pepper.

Spoon the risotto into bowls and place chunks of the Gorgonzola on top; sprinkle with pepitas and more Parmigiano.

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