I am making squash risotto for the first time this weekend... any great recipes or tips?
1. what squash is best, do you think? Do I precook it and add it toward the end, or chop it up fine and saute first?
2. I'm thinking sage as the major herb component.. and maybe some rosemary. Should I add a dash of nutmeg?
3. Would welcome any risotto advice in general.
I was thinking of serving it with seared scallops and hericot vert bundles (tied with chive).