1. In a 2 quart saucepan, bring the stock to a simmer. Add butter and oil in a preheated large, heavy Dutch oven over medium heat. Add the shallot, garlic, and a good pinch of salt, and cook for 5-6 minutes until softened. You aren’t looking for any color on the shallots. Add the squash and cook for about 5-6 minutes until it starts to get tender. Then add the rosemary and arborio rice, and sauté about 3-4 minutes until the rice is translucent.
2. To the Dutch oven, add the wine and stir until almost evaporated. Add a ladleful of stock and stir until all the stock has been absorbed before adding another. Continue adding stock, one ladleful at a time, stirring often for about 25-30 minutes. Make sure to use a flat-edged wooden spoon and scrape up any bits on the bottom of the pan. The risotto is ready when it is creamy and tender but has a little bite. It should not be in a clump but rather a flowing consistency.
3. Stir in the Gorgonzola and Parmesan. Taste and season with remaining kosher salt (affiliate link) if needed. If it doesn’t have enough flavor, add a little vinegar (start with one teaspoon and taste). Spoon onto warm shallow bowls and serve scattered with the remaining parsley.

*The best risotto is dependent on the best stock. Homemade is fantastic, but if not, buy good quality store-bought stock, and ‘doctor it up’ by adding bay, carrots, onions, and some celery and simmer for 30 minutes, strain, and continue with the recipe

**Butternut, Hubbard, Kabocha, or Delicata, whatever winter squash you have and love will work. But maybe avoid acorn squash; it’s a bit stringy, and the flavor isn’t as sweet and intense.

Alternatively, you can roast the squash*** (see note below), first and add to the risotto with the last bits of stock. I like to roast some and use it cooked in with the risotto, combo style!

NOTE: To roast squash, place on a rimmed baking sheet (affiliate link) and drizzle with about a tablespoon or two of olive oil, a teaspoon of kosher salt (affiliate link), and cracked black pepper (you can add some Italian seasoning to this, too, yum). Place in a 400° oven for 25-30 minutes, tossing halfway through. Roast until golden brown on at least two sides.