Tonight....RISOTTO

Today i had a strong desire for risotto, so i decided to make a butternut and onion risotto for dinner.
The other day i went to Arthur avenue in the Bronx, to the cheese shop, and i bought a nice caciocavallo.
I used a slice to make my risotto FANTASTIC!
Here is the recepe.

RISOTTO BUTTERNUT AND ONION

Ingr. for 4 people:
Half butternut
1 onion
1 slice of caciocavallo
2TBS grated parmesan
olive oil, pepper

1litre of vegetable broth prepared with half onion, half fennel, 1 carrot, 2 celery sticks, water and salt

In a pot pour 2TBS of vergin olive oil and cook the thinly sliced onion for 5 minutes, then add the cubed butternut and let it cook till very soft.
Add 4 handful of arborio rice and cook for few minutes till translucent.
Then start adding the boiling broth, 2 ladles at the time.
Stir occasionally and keep adding broth when rice gets dry.
Cook rice for 20 min, then add parmisan, caciocavallo and a pinch of pepper.
Take off the stove and let it rest for few minutes before serving.

DELICIOUS!