1 medium butternut squash, peeled, seeded, and cut into cubes
12 fresh sage leaves
1 Teaspoon crushed red pepper flakes
6 Tablespoons unsalted butter, divided
2 Tablespoons olive oil
6-8 cups chicken stock
1 Tablespoon saffron threads
I medium yellow onion, minced
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmigiano Reggiano divided
Heat pan over medium temperature and add 4 tablespoons butter to Ballarini nonstick frying pan. Allow butter to cook for 2-3 minutes, or until it begins to brown. Add sage leaves to pan, let brown and crisp for about 1 minute per side, and then place on paper towels until ready to serve. Do not wipe out pan as you will cook your squash in the remaining sage infused brown butter.
Place butternut squash cubes in pan, season with salt, pepper, and red pepper flakes and cook, stirring occasionally, until all sides are slightly caramelized, and squash is fork tender, about 15 minutes. Remove squash from pan and set aside.
Heat chicken stock in a medium sauce pan. Once stock is warm, add saffron threads to the stock to allow it to dissolve and keep stock on low heat so it stays warm while you prepare your rice.
Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in Ballarini nonstick pan, add onions and cook until slightly translucent and soft, about 4 minutes. Add rice and stir making sure the granules are covered with the butter and oil and it,is slightly toasted for about 4 minutes. Add wine and cook until it is almost evaporated. Add ½ cup stock, stir, and cook until liquid is absorbed. Continue adding warm stock, ½ cup at a time, stirring, and waiting to add more stock until the liquid has almost evaporated. Repeat this process for about 15 minutes or until the rice is tender, creamy, but still has a bit of bite to it. Stir in ½ cup Parmigiano Reggiano and season with salt to taste.
To serve, ladle risotto in bowls, top with squash, 2-3 sage leaves, and fresh grated Parmigiano Reggiano. Enjoy!