Ingredients:

1 1/2 cups Arborio rice

2 cups hot vegetable or chicken stock

1/2 cups white wine

2 tablespoons Olive Lucy Extra Virgin Olive Oil (Chiquitita or Arbosana)

1 teaspoon Olive Lucy White Truffle Oil

1 cup roasted butternut squash, coarsely mashed

1/2 cup finely diced onion

1/2 cup grated Pecorino Romano cheese sea salt to taste

 

Directions:

In a heavy bottom wide skillet or sauté pan set over medium heat, sauté the onion in the olive oil until translucent. Add the rice and sauté until just lightly beginning to toast. Stirring all the while, add the wine and continue to sauté and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.

 

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