Presented by Michael Trevors
  – Chef/Owner, Michael's Market Kitchen, Poulsbo, WA

Few dishes I know of are as satisfying as a freshly prepared batch of risotto. This particular version pulls together the best a late season harvest has to offer. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather the guests should wait for the risotto.

Serves 4

Ingredients

• 1/4 c. extra-virgin olive oil
• 1 c. finely chopped onion
• 1 Tbsp chopped garlic
• 2 c. Arborio rice
• 1 c. dry white wine
• 6-8 c. hot chicken stock or vegetable stock
• 1 butternut squash

  [NOTE: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender]

• 1/2 cup grated Manchego Cheese
• 1 Tbsp chopped rosemary
• 2 Tbsp unsalted butter, cut into small pieces

Directions

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. The rice will turn a deeper and stronger white. Do not allow it to brown.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and bring to a boil, stirring often, until all the liquid is absorbed.

Pour in the remaining stock, about 1 cup at a time, stirring often and cook at a slow to medium boil until each addition of stock has been absorbed. Cook until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.

Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Manchego Cheese, chopped rosemary and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls. Finish with thin slices of Manchego Cheese and garnish with a sprig of fresh rosemary.

For a special twist, lay a skewer of grilled prawns or a fillet of fresh grilled salmon over the top and serve with a good quality Pinot Noir.