Instructions
- Preheat oven to 400°F (200°C). Brush the Delicata Squash halves with 1 tbsp brown butter, sprinkle with fleur de sel and white pepper. Roast cut-side down for 25-30 minutes, or until tender and caramelized. Scoop out the flesh and purée until smooth.
- While squash roasts, prepare the Brown Butter Sage Oil: Gently heat 1/2 cup butter in a saucepan until browned and fragrant. Add 1/4 cup chopped sage and let infuse for 5 minutes. Strain and reserve.
- Heat clarified butter in a large, heavy-bottomed pot over medium heat. Add the Shallot and cook until translucent, about 3 minutes. Add the Garlic and cook for 1 minute more.
- Add the Carnaroli Rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Pour in the Dry Sherry and cook, stirring, until absorbed.
- Begin adding the warm Veal Stock, 1 cup at a time, stirring constantly. Allow each cup of stock to be absorbed before adding the next. Continue this process for about 18-22 minutes, or until the rice is creamy and al dente.
- Remove from heat. Vigorously whisk in the cold Butter, then stir in the Grana Padano and Squash Purée. Gently fold in the Brown Butter Sage Oil.
- Season with Salt and White Pepper to taste. Serve immediately, drizzled with Aged Balsamic Glaze.
