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Risotto Nero with Squash & Burrata
Ingredients
  • 1 pound butternut squash-peeled, seeded and cut into 1-inch pieces
  • 1 sage sprig
  • 3 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground pepper
  • 6 cups chicken stock or low-sodium broth
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • ½ medium onion, minced
  • 1 ½ cups Venere black rice (see Note)
  • ¼ cup dry white wine
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ½ pound burrata or fresh buffalo mozzarella, cut into 6 pieces
  • Flaky sea salt, such as Maldon, for garnish
Steps
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