Butternut Squash Risotto With Pancetta and Sage OilFOODISTA
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- Warm stock in small saucepan, keep warm.
- In small sauté pan warm olive oil with sage leaves until fragrant. Be careful not to burn leaves. Cook 5-6 minutes and let cool.
- In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Sauté until shallots are translucent.