Pumpkin Riscotto - cooking recipe

Ingredients

7 -8 cups chicken stock
1 tablespoon butter
1 small onion, finely chopped
2 cups arborio rice
1 1/2 cups cooked butternut squash, acorn or 1 1/2 cups cooked winter squash, cut in 3/8-inch cubes
6 sage leaves, minced
salt
freshly white pepper
1/2 cup grated parmesan cheese
4 sage leaves (to garnish)

Preparation

Heat stock to a bare simmer in a saucepan.
Heat butter in a large, heavy bottom saucepan next to it on the stove.
Add onion to the butter and saute over medium heat until it turns translucent.
Add rice, stir and add 11/2 cups of stock.
When the rice has absorbed most of the liquid.
Add another 1 1/2 cups stock.
Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
Add another 1 1/2 cups stock, salt and pepper to taste.
After most of the stock has been absorbed, taste rice.
It should be firm but tender.
If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
Dish into soup plates and stick a sage leaf in the middle of each plate.
Serve immediately.