Risotto is one of those things, to me, that just scream, comfort. Standing over a stove, slowly stirring; it’s definitely a labor of love. This is a nontraditional recipe, using squash, white, miso, and brown butter. The brown butter and the miso really work well together, and I think bring out the nuttiness of the squash itself. Often, especially in the states, we associate aborio rice as the go to risotto rice. Although this is a great substitute, the original risotto rice, what’s properly used in Italy, would be carnaroli rice. If you’re having trouble sourcing this, look no further, Colavita as it available in stores or on their website.