I've made risotto twice before with just so-so results. Today, I started with reliable proportions for two (from Lee at Cook's Talk) but no exact instructions and a recipe from Cook's Illustrated from which I used the method. This time it turned out quite good. I loved the squash flavor and the creamy, yet still toothsome rice. There's lots of Parmagiano-Reggiano in here too. I made crispy fried sage for a garnish. Toasted squash seeds would also be nice or a parmesan crisp.
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