Buttermilk Fried Chicken

Infused with the warmth of fall, this risotto combines sweet butternut squash, nutty Parmesan, and crispy sage. The All-Clad D3 Stainless Steel Saucier ensures every grain of rice is tender, creamy, and full of flavor.

TYPE MAIN COURSE/ SIDE DISH
SERVES 4
DIFFICULTY INTERMEDIATE
PREP TIME 15 MINUTES
COOK TIME 35 MINUTES
Close-up of roasted butternut squash cubes with crisp edges, sprinkled with salt and pepper, garnished with sage leaves, conveying warmth and comfort.Close-up of roasted butternut squash cubes with crisp edges, sprinkled with salt and pepper, garnished with sage leaves, conveying warmth and comfort.

Ingredients

For the risotto:

 

  • 2 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1½ cups arborio rice

  • ½ cup dry white wine

  • 4 cups vegetable or chicken stock, warmed

  • 2 cups diced butternut squash (½-inch cubes)

  • ½ cup grated Parmesan cheese

  • 2 tbsp unsalted butter

  • Salt and freshly ground black pepper, to taste

For the crispy sage:

 

  • 8–10 fresh sage leaves
  • 2 tbsp olive oil or butter

 

Directions

 

Prepare the butternut squash

 

  • In your All-Clad D3 Stainless Steel Saucier, heat 1 tablespoon of olive oil over medium heat.

  • Add the butternut squash and sauté for 5–7 minutes, until softened and slightly golden. Remove and set aside.

Start the risotto base

  • In the same pan, add another tablespoon of olive oil.
  • Add the onion and cook for 3–4 minutes until translucent.
  • Stir in the garlic and cook for another 30 seconds.
  • Add the arborio rice and stir for 1–2 minutes to coat the grains in oil.

Deglaze with wine

  • Pour in the white wine and stir until it’s mostly absorbed.

Add the stock gradually

  • Add one ladleful of warm stock at a time, stirring frequently.
  • Wait until the liquid is mostly absorbed before adding more.
  • Continue until the rice is creamy and al dente, about 20 minutes.

Incorporate the squash and finish

  • Stir the cooked butternut squash back into the risotto.
  • Add the butter and Parmesan cheese, stirring until creamy and glossy.
  • Season with salt and pepper to taste.

Make the crispy sage

  • In a small skillet, heat 2 tablespoons of olive oil or butter over medium heat.
  • Add the sage leaves and fry for about 10–15 seconds, until crisp.
  • Transfer to a paper towel and lightly salt.

Serve

  • Spoon the risotto into warm bowls, top with crispy sage, and finish with an extra sprinkle of Parmesan.

Pro Tip

For even deeper flavor, roast the butternut squash in the oven at 400°F (200°C) for 20 minutes before adding it to the risotto. It caramelizes beautifully and enhances the dish’s natural sweetness.