Autumn Squash Risotto with Parmigiano Reggiano

Directions

1. 1
   In a heavy pot over medium heat, add the butter and oil and heat until bubbly. Stir in the diced squash and cook, stirring occasionally for 5-6 minutes until slightly softened.
2. 2
   Measure the vegetable broth in a microwaveable glass measuring cup and heat for 3-4 minutes until very hot. Set aside.
3. 3
   Add the shallots and apples and stir for one minute.
4. 4
   Add the arborio rice, stirring to combine.
5. 5
   Add about 1 cup of the vegetable broth, stirring constantly. Cook over medium heat for 5-6 minutes or until the liquid is nearly evaporated.
6. 6
   Add more broth about half a cup at a time, stirring constantly between each addition.
7. 7
   About 10 minutes into the simmering add the crumbled sage, salt and pepper. Continue to simmer and stir, adding more broth when the previous addition has been nearly absorbed.
8. 8
   It should take about 20-25 minutes of adding broth, stirring and simmering before the rice is cooked through. When it's done, stir in 3/4 cup of grated parmesan cheese and the vermouth (if using). Taste for seasonings and adjust, adding additional salt and pepper if desired.
9. 9
   Transfer risotto to a serving dish and sprinkle with remaining parmesan cheese and chopped parsley.
10. 10
    Serve.