This is a very cool dish because it is vegetarian, yet the cheese and truffles bump it up to a red wine pairing. It is perfect with the DeLille Cellars Merlot-dominant D2. For the carnivorous, add a short rib on top. Vegetarian or not, everyone is happy. Do not fear the truffle. As with many things, they are available on the internet for most of year. I like to shave them at the table to add to the experience. – Chris Upchurch, Founding Winemaker
Ingredients
• ½ cup extra-virgin olive oil
• 1 cup finely chopped onion
• 1 tbsp. chopped garlic
• 2 cups Arborio rice
• 1 cup dry white wine
• Approx. 6 cups of hot vegetable stock
• 1 butternut squash, halved and baked in the oven with butter, then mashed like mashed potatoes
• ½ cup grated parmesan
• 4 tbsp. unsalted butter, cut into small pieces
• Medium to large black truffle
Instructions
• In a heavy saucepan, or wok, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté, stirring continuously until just softened for 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add white wine and continue cooking, stirring often until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely (approx. 3 cups), and continue to cook, stirring often until all the liquid has been absorbed.
• Pour in 1 cup of additional vegetable stock and stir/cook until it has been absorbed. Repeat 2 more times. With the last cup, stir until the rice is al dente, tender but still a little chewy (and most of the liquid has been absorbed).
• Stir in the mashed squash, and reduce the heat to very low so that the risotto stops simmering. Stir in the parmesan and butter to give the risotto a nice, creamy finish.
Spoon it immediately into heated shallow serving bowls. Sprinkle a little more Parmesan over it and shave the truffle on top.
