Pumpkin Risotto Pumpkin may seem like an all-American vegetable, but the Italians do wondrous things with it as well as with other winter squash, all of which they call zucca. Makes 6 servings.
	Ingredients: 7 to 8 cups Chicken Stock 1 tablespoon butter 1 small onion, finely chopped 2 cups arborio rice 11/2 cups cooked butternut, acorn, or other winter squash, cut in 3/8 inch cubes 6 sage leaves, minced Kosher salt and freshly ground white pepper to taste 1/2 cup grated Parmesan cheese 4 sage leaves for garnish
	Instructions: 1. Heat stock to a bare simmer in a saucepan. 2. Heat butter in a large, heavy-bottomed saucepan next to it on the stove. 3. Add onion to the butter and cook over medium heat, stirring, until onion turns translucent. 4. Add rice, stir, and add 11/2 cups of stock. 5. When the rice has absorbed most of the liquid, add another 11/2 cups of stock. 6. Add another 11/2 cups in the same fashion along with the squash and minced sage. 7. Repeat with another 11/2 cups stock and salt and pepper to taste. 8. After most of the stock has been absorbed, after 25-30 minutes, 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 adding the cheese so it will have a nice creamy texture. 9. Dish into soup plates and stick a sage leaf in the middle of each plate. 10. Serve immediately.

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