When I was looking through recipes around Thanksgiving I happened up this recipe, Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans. This has been a favorite of mine from the December 2003 Oprah magazine. Somehow I had forgotten about it.

I still have home-grown butternut squash from the garden, and on a recent trip to an Italian specialty store, I picked up a pound of Carnaroli rice, considered the best risotto rice overall for making the creamiest risotto due to its very high starch content. Carnaroli rice is available on Amazon, specialty food stores, and gourmet food websites. This recipe calls for arborio rice which is a more common available rice for making risotto.

Home-grown butternut squash, fresh sage leaves, and a new box of Carnaroli rice said it was meant to be.

This is a delightful recipe full of flavor, depth, and texture with soft golden butternut squash, sweet Gorgonzola, and crunchy toasted pecans for crunch. Chef Rori Trovato recommends serving this risotto with a California Zinfandel or Central Coast Syrah. She also provides below simple interesting variations on this recipe. Enjoy!

Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans

Lovingly Adapted from Chef Rori Trovato

Oprah Magazine, December 2003

Ingredients

1. 4 cups low-sodium chicken or vegetable stock

2. 2 tablespoons extra-virgin olive oil

3. 1/2 small onion , finely chopped

4. 1 cup arborio rice

5. 2 cloves small garlic , finely chopped

6. 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes

7. 8 large sage leaves , chopped

8. 2 tablespoons butter

9. 2 teaspoons salt

10. Freshly ground pepper

11. 1/3 cup crumbled Gorgonzola

12. 1/4 cup chopped toasted pecans

Directions

In a saucepan, bring the stock to a boil. Then reduce heat to low.

In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the rice; stir until well coated, about 1 minute. Add the garlic and squash and continue to stir another 30 seconds. Lower the heat to medium and add 1/2 cup hot stock. With a wooden spoon, stir until the liquid is absorbed but the rice isn't sticking to the pan. Continue adding 1/2 cup stock and stirring until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender. Recipe Note: I was taught to stir your risotto in a clockwise direction, the whole time, for waking up the starch and in turn creaminess in your rice kernels. I also used 1 teaspoon of salt rather than two.

Remove from heat; add the sage, butter, and salt. Season with pepper. Stir to combine. Place risotto in a serving bowl and top with Gorgonzola and pecans. Makes 4 servings.

Recommended variations

• Cranberry Risotto: Add 1/2 cup dried cranberries with the garlic and squash.

• Barley Risotto: Substitute one cup barley for the arborio rice and use one additional cup of stock. Barley has a nuttier taste and a less creamy texture than rice.

• Indian-Spiced Risotto with Shrimp: Omit the squash and add one teaspoon cumin, 2 teaspoons curry powder, and 1/4 teaspoon red pepper flakes. When the rice is about two-thirds done, add 1 1/2 pounds medium-size peeled and deveined shrimp. Continue cooking until the rice and shrimp are cooked through. Finally, substitute 2 tablespoons chopped cilantro for the sage, omit the Gorgonzola, and increase the amount of butter to 4 tablespoons.

Please share if you have a favorite risotto recipe you like to make.

Bon Appétit et Bon Weekend….Bonnie