Butternut & Ricotta Risotto w/ Capers & Sage

Process

1. Prep
   1. Grate the butternut
   2. Set aside some small sage leaves for garnish, finely chop the rest
   3. Finely chop the shallots and garlic
2. Cook the shallots, 3 minutes
3. Add the garlic and chopped sage, cook 1 minute
4. Add the grated butternut, stir until softened - approx 6 minutes.
5. Add the rice, salt and pepper, stir well. Turn up the heat, add the white wine and stir until absorbed/evaporated.
6. Cook the rice, gradually adding the stock, until it’s done.
7. Remove from heat
8. Stir in the parmesan, main ricotta and chives. Season with more pepper.
9. Separately, saute the capers and reserved sage leaves until the leaves are fragrant and crispy
10. To serve
    1. Ladle the risotto into bowls
    2. Garnish with the remaining ricotta, capers and sage
    3. Sprinkle of black pepper on top