Ingredients

2 pounds butternut squash
1 cup onion, cut in to 1-inch chunks
1 cup carrot, cut into 1-inch chunks
1 cup celery , cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon kosher salt
5 cups hot water, plus more if needed
2 cups Italian short-grain rice, such as Arborio or Carnaroli

For Finishing
2 teaspoons butter, cut in pieces
½ cup Parmigiano-Reggiano, freshly grated, plus more for passing

Description

In Autumn, Lombardy Abounds In Zucca-what We Call "winter Squash"-and The Seasonal Cuisine Makes Full Use Of The Vegetable. Squashes Of All Sizes And Shapes Are In The Market-favorite Varieties Like Marina Di Chioggia, Berettina Piacentina, Zucca Tonda Pa

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