6 Tablespoon Unsalted Butter
1 Tablespoon Pork Lard
2 Tablespoons Olive Oil
1 Medium White Onion, chopped fine
2# Winter Squash (I used a sugar pumpkin here), seeded, peeled and chopped
1 Cup Dry White Wine
4 Cups Chicken Broth
2 ¼ Teaspoon Kosher Salt
2 Cups Arborio Rice
¾ Cups Fresh Parmigiano-Reggiano Cheese, grated

Heat up a large Dutch oven over medium-high heat. Melt butter with the lard and olive oil. Cook the onion until it becomes translucent, stirring often.

Add in the diced up squash and white wine. Cook for about 30 minutes, or until crisp, yet tender; adding some extra broth if it gets too dried out. Pour in the remaining broth and salt and then bring it to a boil. Add in the rice, reduce the heat to medium-low, cooking this for about another 30 minutes, or until the rice is mostly tender. Be sure to stir occasionally. Stir in the butter and parmigiano cheese.

Place in a preheated oven at 350°F and bake for about 10 minutes, or until the top is slightly crusty.

Adapted from the book A Mediterranean Feast. (I love this book!)