Butternut Squash with Sage and Ham Risotto  

Total time: 35 minutes
   This is based on a recipe from the cook book 'Risotto'.   As always, the end result should be creamy, smooth, almost soup-like, never stiff.  The squash gives a bit of sweetness to the risotto and adds to the overall velvety texture... and it's a lovely color!

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) cups chicken stock
• 1 onion
• 1 cup shredded butternut squash
• 1 tomato
• 1 tbs butter
• 3/4 cup Parmesan cheese - freshly grated  (about 2oz, 60gr)
• Condimenti
• 8oz (240gr) baked ham or smoked turkey
• 12 - 15 fresh sage leaves, half that number if they are large - more than 2" (5cm) long     substitute 1 tbs dried
• 1 tsp olive oil

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion and tomato. 
• Peel butternut squash using potato/vegetable peeler.  Cut it in half the long way (blossom to stem) and remove seeds.  Using large holes on grater, shred part of the squash until you get 1 cup.  Wrap the remainder in film and refrigerate. 
• In medium saucepan heat butter over medium-high heat. 
• Add onion and tomato, sauté 5 minutes. 
• Add squash and sauté 5 minutes longer.
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir. 
• Start condimenti.
• When wine is almost absorbed add a 1/3 cup of stock, stir.  
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
• Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked. 
• If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. 
• Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. 
• It will continue to absorb liquid and the leftovers (if any) will be very stiff. 
• Condimenti:
• Cut the ham into bite-size pieces. 
• Heat olive oil in nonstick skillet.  Add ham and sage and sauté until ham is lightly browned. 
• Turn heat to very low and keep warm until needed.