Butternut Sage Risotto

Wash your hands and clean the preparation surface. Scrub the squash under running water before peeling; rinse the onion and sage, then dry them. Remove any damaged areas. Peel and seed the squash, measure 1 pound of flesh, and cut it into even 1/4-inch cubes. Peel and finely dice the onion. Finely chop enough sage to measure 1 tablespoon.

Pour the vegetable broth into the medium saucepan and bring it just to a simmer over medium heat. Reduce the heat to low and keep it warm without letting it boil rapidly.

Heat the olive oil in the wide saucepan over medium heat. Add the onion, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Add the squash and 1/2 cup of warm broth. Cover and cook over medium-low heat for 6–8 minutes, stirring once halfway through, until the squash begins to soften around the edges but is still firm in the center. Uncover; if liquid remains pooled in the pan, simmer for another 1–2 minutes.

Stir in the rice and chopped sage. Cook for 1–2 minutes, stirring gently to coat the grains in the oil and vegetables.

Begin adding the 5 cups of broth allocated for cooking the rice, about 1/2 cup at a time. Maintain a gentle simmer over medium-low heat. Stir thoroughly after each addition, then every 30–60 seconds, scraping across the bottom to prevent sticking. Constant stirring is unnecessary. Add the next ladleful when the previous addition is mostly absorbed and a spoon drawn through the rice leaves a brief trail; do not let the pan become dry.

Start tasting the rice after 18 minutes of gradual broth additions. It will usually take 20–25 minutes to become tender with a slight bite at the center, without a hard, chalky crunch. The squash should be fully tender and easily crushed against the side of the pan. Continue adding broth and cooking until both are ready; you may not need all 5 cups. If the rice needs longer, use some of the broth reserved for finishing.

Remove the pan from the heat. Fold in the mascarpone and lemon juice until smooth. Add the remaining finishing broth a little at a time, using only enough to make the risotto loose and creamy. It should flow slowly from the spoon and spread gently in a shallow bowl rather than hold a stiff mound.