New Fall Flavors at San Morello

San Morello is located inside the Shinola Hotel in Detroit. Risotto 'Mantovana,’ Roasted Heirloom Squash, Sage, Fiore Sardo Ingredients: For the squash purée: 3 pounds butternut squash or 1 can of pumpkin puree 4 tbsp butter cubed (for roasting and finishing risotto) 4 tbsp butter, cubed and browned 1 tbsp maple vinegar or sherry ¼ tsp nutmeg, ground 2 tsp mascarpone 1 tsp salt For the risotto: 5 cups chicken stock or vegetable broth (or water) 1 tablespoon extra-virgin olive oil 1 small onion, chopped (about ½ cup) 2 cups Arborio rice 1 cup Madeira wine 2 pounds mixed squash (delicata, butternut, hubbard or kabocha) ½ cup Fiore Sardo or Pecorino, grated cheese (for finishing) ¼ teaspoon coarse-ground black pepper, plus extra for seasoning 1 tablespoon chopped fresh sage 1 tablespoon butter 3 tsp extra virgin olive oil 2 tbsp salt Method: For the squash purée: 1. Split butternut squash lengthwise, scoop out the seeds, use the 3 tbsp cubed butter to place on top of the squash. Place on a sheet tray lined with aluminum foil and roast at 350°F for 20 minutes or until the squash is soft. Let cool and scoop out the roasted squash from the skin. 2. While the squash is roasting, take the butter you set aside for browning and place in a small pot over medium high heat. Stir with a whisk until the butter is brown and starts to stick to the bottom of the pan. 3. Take the roasted squash and place in a food processor and purée until smooth. While both the squash and butter are warm, carefully add the browned butter to the squash purée and pulse until fully combined. 4. Transfer the squash and brown butter mixture to a mixing bowl. 5. Add the mascarpone, maple or sherry vin, salt and nutmeg until well mixed. 6. Reserve this mixture for finishing the risotto. For the garnish: 1. Dice your variety of squash into 1 inch cubes. 2. Toss all squash in a mixing bowl with salt and extra virgin olive oil. 3. Place on a sheet pan lined with aluminum foil, making sure the squash is a single layer. 4. Roast in an oven at 350°F for 10-15 minutes until soft. 5. Reserve for finishing the risotto. To make the risotto: 1. Bring the stock to a boil. 2. Heat the olive oil in a large pot over medium-high heat. 3. Add the onion, stir to coat, and cook until it softens, about 1½ to 2 minutes. 4. Add the Arborio rice and stir well, so that all the rice grains are coated in the mixture. Cook about a minute and a half, stirring constantly to avoid sticking and to ensure that every grain is well coated. 5. Add the wine. Stir well and continue cooking, stirring frequently, until the wine has evaporated and the alcohol smell is released, about a minute and a half. 6. Add 2½ cups of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 7 minutes. 7. Add the rest of the stock and continue cooking for 3 minutes. Add the squash and purée. Stir continually for 2 minutes, until the rice has absorbed most of the liquid.