Andiamo's Chef Jim Oppat makes risotto infused with butternut squash

Risotto Infused with Butternut Squash Feeds four people Risotto Base Ingredients: 2 oz Leeks, diced 2 oz Fennel, diced 2 oz Onions, diced 2 cloves of garlic, minced 4 oz of butter 8 oz Arborio rice, washed ½ cup of white wine 3 cups of stock or broth 2 oz parmesan cheese Salt and pepper to taste Method: Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. Add the rice; stir it well to coat it with the butter. Sauté briefly until lightly toasted and nutty aroma forms. Deglaze with the white wine. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. Add the remaining stock in two or more additions stirring frequently. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately. Puree of Butternut Squash Ingredients: Clarified butter as needed. ¼ cup of onions, diced ¼ cup of celery, diced 1 Butternut Squash, peeled and diced\ 1 cup of vegetable Broth 1 cup of heavy creme Few drops of lemon juice as needed Salt and pepper to taste Method: 1. Sauté the vegetables until most of the moisture is evaporated. 2. Add the stock and crème, simmer about 10-15 minutes, ensure all items are tender to puree.. 3. Process until smooth. 4. Adjust the seasoning and consistency.