Christina's Butternut Squash Risotto

adapted from Williams-Sonoma

4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)

1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.

Christina's Sundried Tomato Risotto

from The Pioneer Woman Cooks

4 Tablespoons Butter

2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Chicken Broth
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (optional)

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.