PUMPKIN RISOTTO

Ingredients

- 6 TO 7 CUPS LOW-SODIUM

CHICKEN OR VEGETABLE BROTH OR WATER

- 3 TABLESPOONS EXTRA-VIRGIN

OLIVE OIL

- 1 MEDIUM ONION, FINELY CHOPPED

- 3 CUPS SMALL (1/2-INCH) CUBES OF PEELED PUMPKIN OR OTHER

WINTER SQUASH

- 8 FRESH SAGE LEAVES, CHOPPED

- 2 CUPS ARBORIO OR CARNAROLI RICE

- KOSHER SALT

- 1/2 CUP DRY WHITE WINE

- 1/4 TEASPOON FRESHLY GRATED

NUTMEG

- 2 TABLESPOONS UNSALTED BUTTER, CUT INTO PIECES

- 1/2 CUP FRESHLY GRATED

GRANA PADANO

- 2-OUNCE PIECE GORGONZOLA

DOLCE

Directions

Put the stock in a saucepan, and warm it over low heat.

Heat the olive oil in a large, shallow Dutch oven over medium heat.

Add the onion and pumpkin, and cook, stirring often, until the onion is wilted, about 5 minutes. Add the sage, and let it sizzle for a minute. Add the rice, and stir to coat it in the oil. Cook and stir until the edges of the grains are translucent, about 2 minutes. Season with 2 teaspoons salt. Pour in the white wine, and add the nutmeg. Adjust the heat so everything is simmering, and cook, stirring often, until the wine is almost absorbed. Add enough stock to cover, and simmer until it's almost absorbed. Continue stirring and adding more stock as it gets absorbed until the rice is creamy and a bit loose but still al dente, about 18 minutes total from the first addition of stock.

Remove the rice from the heat. Add the butter pieces, and mix vigorously to incorporate them. Stir in the grated Grana Padano. Serve immediately in shallow bowls, and crumble the Gorgonzola over the top.