Risotto di Zucca Rice with Butternut Squash Risotto is the unique Northern Italian version of rice. Once the technique is mastered, you can add any number of ingredients to make an endless array of versions to suit your tastes. Mushrooms, Asparagus, Artichokes, Shrimp or Scallops are among the more popular versions. Here, Butternut Squash creates a wonderfully sweet version of Risotto, as well as a dish with an incredibly beautiful color. Try this dish with Osso Buco. 1 whole Butternut Squash (peeled, seeded, cut into 1/2" cubes) 1/2 cup water 5 - 6 cups Vegetable, Veal or Chicken Stock 1 Tbl Vegetable Oil 2 Tbls Butter 1/4 cup very finely chopped Onion OR Shallots 1 1/2 cups Arborio Rice 1/2 tsp fresh Sage OR 1/4 tsp dried Sage 4 Tbls Dry White Wine OR 2 Tbls Dry White Vermouth 1/4 tsp Salt 1/8 tsp ground White Pepper 1/4 cup Parmeggiano-Reggiano Cheese (grated) 4 Tbls chopped fresh Parsley 1.  Peel Butternut Squash, remove the seeds, cut into 1/2" cubes.          Place in a medium saucepan, add 1/2 cup water.          Set on stove but do NOT turn heat on yet. 2.  In another saucepan, bring Broth to a simmer and keep it at a simmer. 3.  In a third saucepan          Heat the Oil and Butter.          Add the Onion OR Shallot.          Saute 2 minutes until translucent.  Do NOT brown the Onion or Shallot. 4.  Add Arborio Rice, saute 2 more minutes. 5.  Add White Wine OR Vermouth and Sage.          Turn heat to very high, evaporate Wine while stirring constantly. 6.  Meanwhile, turn on heat under saucepan with Butternut Squash.          Bring to boil, lower heat, cover,          simmer 8 - 12 minutes or until Squash is tender.          (Do not overcook Squash.  Be careful not to mash it.)          When Squash is done, remove it from the pot, set aside. 7.  Back to the Rice.  When Wine is almost gone, lower heat to medium,          Add a ladleful of the hot Broth,          Continue stirring gently.                    The Broth will be absorbed into the rice                    and also evaporate, concentrating the flavor. 8.  When the Broth is almost gone,          Add another ladleful of the hot Broth,          Continue stirring gently, while the rice absorbs the broth.                    Keep repeating this step,                    adding Broth, stirring, cooking it down. 9.  After about 18 minutes, begin checking the rice.          It should be tender, but not mushy.          Each grain should have a bit of firmness in the center,                    but the visibly, white rawness will be gone. 10.  When rice is cooked, remove from heat          Add cooked Butternut Squash & grated Cheese.          Fold gently to incorporate Cheese.          Be careful not to mash the Butternut Squash.          The rice should have the consistancy of stiff rice pudding.          If it seems too stiff, stir in a bit more broth. 11.  Serve with a sprinkle of Parsley.