Butternut Squash Risotto Torta

Serves: 6-8 people as a first course

11 oz of Arborio rice
1 onion finely chopped
2 oz butter
1/4 cup extra virgin olive oil
4 oz grated Parmesan cheese
Salt and pepper
1 glass of Pinot Grigio wine
Several cups of meat stock (can be substituted with vegetable stock)
2-3 lb butternut squash
1/2 cup breadcrumbs
1 tsp chopped fresh sage
Ground nutmeg, to taste

Pre-heat oven to 450F.

Cut the squash in half, lengthwise, and remove seeds. Cut crosswise into 1? wide slices and season with salt. Place in a baking pan, skin side down and bake until tender, about 45-50 minutes.

Remove from oven and set aside a few slices for serving. Remove skin from remaining slices and discard. Cut into 1/2? pieces.

Reduce oven temperature to 400F.

While squash is baking, saut? the very finely chopped onion in oil. When it is golden, add the rice. Stir over a medium-high flame for 2-3 minutes, then add the wine. Let the wine evaporate completely, and begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.

Add squash pieces, butter and grated Parmesan cheese at very end. Add salt and pepper to taste.

Butter a springform pan and coat inside with breadcrumbs. Place risotto into pan and cool in refrigerator for at least one hour or overnight.

Bake risotto torte for 30 minutes.

Remove from pan onto plate and serve with roasted butternut squash slices.