Risotto with Butternut Squash and Sage

Serves 4 Arborio is the most commonly available of the imported, plump, short-grain rices traditionally used to make risotto. If you use one of the other types of Italian risotto rice (baldo, vialone nanno, or carnaroli) cook for five minutes under pressure rather than four. It's best to add salt after you've stirred in the cheese, which will add some salt of its own. The risotto tastes best when it's just made. However, the microwave does a nice job of reheating any leftovers. 1 tablespoon olive oil or butter 1/2 cup finely chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine or dry vermouth 3 1/2 to 4 cups chicken broth 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 cups) 1/2 cup grated parmesan cheese, plus more to pass at the table 2 teaspoons minced fresh sage Salt and freshly ground pepper to taste Heat the oil in a 4-quart or larger cooker. Add the onions and cook over high heat for one minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Stand back to avoid sputtering oil, and stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 1/2 cups of the chicken broth, taking care to scrape up any rice that might be sticking to the bottom of the cooker. Add the squash. Lock the lid in place according to manufacturer's instructions. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for four minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow steam to escape. Set the cooker over medium high heat and stir vigorously. The risotto will look fairly soupy at this point. Cook uncovered over medium-high heat, stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, usually three to five minutes. If the mixture becomes dry before the rice is done, stir in the remaining 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate. Turn off the heat. Stir in the parmesan, sage, and salt and pepper to taste. Serve immediately. Recipe from Lorna Sass, LocalHarvest. BNH