Creamy Risotto with Roasted Squash, Parmesan and Sage Brown Butter

Roast the Squash

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Peel the squash, remove the seeds, and cut it into small cubes.
3. Place the cubes on the baking sheet. Add Favuzzi Bruschetta olive oil, paprika, salt, and pepper. Toss well to coat.
4. Roast for 25 to 30 minutes, turning the cubes halfway through, until tender and lightly caramelized.
5. Set aside about one-third of the roasted squash cubes for garnish. Mash the remaining squash with a fork to make a purée.

Prepare the Risotto

1. In a saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
2. In a large deep skillet or heavy-bottomed saucepan, heat the Favuzzi Bruschetta olive oil over medium heat.
3. Add the shallot and cook for 2 to 3 minutes, until softened and translucent. Add the garlic and cook for another 30 seconds.
4. Add the Carnaroli rice without rinsing it, and stir continuously for 1 to 2 minutes to coat the grains with oil.
5. Pour in the white wine and let it reduce almost completely, stirring constantly.
6. Add one ladle of hot broth and stir regularly until the liquid is almost absorbed.
7. Repeat, adding one ladle at a time, for approximately 18 to 22 minutes, until the rice is tender but still slightly firm in the centre.
8. Stir in the squash purée and nutmeg. Mix gently.
9. Remove from the heat, then add the grated Parmesan. Stir until creamy. Add a little more hot broth if needed to loosen the risotto. Season with salt and pepper to taste.

Prepare the Sage Brown Butter

1. In a small pan, melt the butter over medium heat.
2. Add the sage leaves and cook until they become crispy and the butter turns a beautiful golden colour with a nutty aroma.
3. Immediately remove from the heat to prevent the butter from burning.
4. Set aside the sage leaves, then stir about half of the brown butter into the risotto.

Assemble and Serve

1. Divide the hot risotto among four shallow bowls.
2. Garnish with the reserved roasted squash cubes.
3. Add the crispy sage leaves and drizzle with the remaining brown butter.
4. Sprinkle with Parmesan shavings, lemon zest and, if desired, toasted hazelnuts.
5. Finish with a drizzle of Favuzzi Coratina olive oil and serve immediately.