1. In a large heavy skillet, heat the butter and oil together over medium-high heat.
2. Add in the onion and sauté for 5 minutes or until softened and translucent.
3. Stir in the squash and saffron and cook 4 minutes more.
4. Add the rice and stir to coat evenly with the vegetables.
5. Add the wine to the rice and cook, stirring constantly, until the wine is almost completely absorbed which takes about 5 minutes.
6. Add the chicken stock gradually, ½ cup at a time and continue cooking at a steady simmer, stirring until the broth is absorbed by the rice.
7. Continue adding broth and stirring until the rice is creamy and firm but not hard in the center, about 20 to 30 minutes total cooking time.
8. Stir in the Parmesan cheese and sage leaves.
9. Season all to taste with salt and pepper.
10. Serve immediately. |
