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Ingredients

• 1 medium-large butternut squash, peeled and cut into 1-inch dice
• Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
• Salt and pepper
• Freshly grated nutmeg
• Honey, for drizzling
• 4 cups chicken stock (32 ounces)
• A generous pinch of saffron threads
• 1/4 pound slab bacon or pancetta, diced
• 1 small yellow onion, finely chopped
• 2-3 cloves garlic, very finely chopped
• 1 1/2 cups carnaroli or Arborio rice
• 1/2 cup dry white wine
• 3 tablespoons butter
• 1/2-3/4 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

Description

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