A very generous present that I received for Christmas this year (2023) was a cookbook by Stanley Tucci, Italian actor and food lover. (By the way, if you haven’t seen his movie Big Night, I highly recommend it.)

The book features a wide range of delicious Italian recipes such as a white bean antipasto or potato and cabbage soup, or even the famous Timpano from Big Night, a pasta cake that’s stuffed with meatballs, more pasta, eggs, and more…if I ever find myself in the need to feed about 10 people, I’ll probably make that.

But one recipe that stood out to me was his risotto with butternut squash, lobster, and sage, a dish that Tucci was introduced to while researching for Big Night. The squash and seafood certainly make up for a unique flavor, one that I think will be fantastic.

Risotto might seem technical and finicky, but keep a few simple cooking techniques in mind and you’ll find yourself making risotto like a restaurant chef in no time.

Risotto with Butternut Squash, Lobster, and Sage

Serves 4 to 6

6 cups of chicken or vegetable stock
1/4 cup of canned pumpkin puree
3 tablespoons of olive oil
1/3 cup of finely diced onions
3 cups of 1/4-inch diced butternut squash cubes
2 cups of Arborio rice
1 teaspoon of chopped fresh sage leaves
1/2 pound of cooked lobster meat, cut into bite-sized pieces (about 1 cup)
Salt and Pepper
2 tablespoons of brandy or cognac
1 tablespoon of chopped parsley
2 tablespoons of butter

Pour the chicken stock and pumpkin puree into a saucepan. Bring that to a boil, then reduce to a bare simmer so it can stay warm. Warm chicken stock=happy risotto
Heat 1 tablespoon of olive oil in a wide pan or saucepan, then add the onions and cook over medium heat until the onions are soft but not browned, about 5 minutes. Add the squash cubes, then cook for another 2 minutes to allow them and the onions to get to know each other.
Add the rice, sage, and 2 cups of the chicken broth, then cook over medium-low heat, stirring constantly, until the liquid has been absorbed (For a make-ahead version, cook the risotto up until this point, then let it cool on a baking sheet.)
Add half of the lobster meat and 1/2 cup of the stock to the rice, then continue cooking, stirring all the while, until most of the liquid is absorbed, then add another 1/2 cup of stock. You might end up using all of the stock you have, you might not. The best thing to do is tase a grain or two of rice as you go. If the rice is still too hard, add more stock, if it’s tender, but not mushy, then it’s done!
Add the remaining lobster meat to the rice once it’s done.
Stir in the brandy, parsley, butter, and remaining 2 tablespoons of olive oil to create that creamy texture that risotto has to have. Season with salt and pepper, then let it rest for at least 5 minutes before serving.