Butternut squash risotto

Peel and neatly dice the butternut squash.

Lightly sauté the squash in a hot pan with olive oil; season with salt and cracked black pepper and finish with a few sprigs of rosemary, thyme and sage. Cook 7 to 10 minutes depending on the size of the cuts, leaving the centres slightly raw, since they cook again at pickup.

In a medium sauce pot or rondo, cook olive oil and minced onion on low heat about one minute without colour, or the risotto turns brown.

Add the arborio rice and cook about one more minute, stirring constantly.

When the rice is warm and toasty, add white wine, stir, turn the heat to medium and reduce by about half.

Add hot chicken stock a ladle at a time, stirring throughout for a porridge-like stickiness; cold stock risks a gummy risotto.

When the rice is tender outside and slightly raw, al dente, in the middle, spread on a tray lined with parchment or a silpat and chill about 30 minutes.

Quick fry a few sage leaves, season with a little salt and drain on a paper towel.

To pick up, heat a pan with a splash of hot chicken stock so the risotto does not stick, add the risotto and stir immediately until cooked through and porridge-like again.

Mix in Parmesan, then fold in the squash gently so it does not break down.

Spoon into a warm shallow bowl, shake to settle, top with fresh grated Parmesan and the fried sage.