MARIO BATALI: The last hurrah of winter squash
1 1/2 cups Arborio rice
1/2 cup dry white wine
8 cups chicken stock, heated until hot
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Salt and freshly ground black pepper
In a 10- to 12-inch sauté pan, heat the olive oil over medium heat until almost smoking. Add the onion and squash, and cook until the onion is softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine, then add a 4- to 6-ounce ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock a ladleful a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes.
Remove the pan from the heat, add the butter and Parmigiano, and stir vigorously until well mixed, about 25 seconds. Season with salt and pepper. Divide the risotto among four warmed plates, and serve with additional Parmigiano.
Stuffed Acorn Squash
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