Instructions

1. Heat 1/4 c of Olive Oil in a pressure cooker or large soup pot
2. When very hot, drop in the Sage Leaves and fry until crisp turning if needed. Remove and drain on a paper towel
3. Turn the heat to low and add the Shallots to the pan, sautéing until soft.
4. Add the Rice and stir to coat all the grains with the oil, then pop in the Squash.
5. Add about 4 cups of the hot Broth being careful of sputtering and stir well
6. Bring to a boil, add a bit of sea salt, stir well, cover and bring up to pressure.
7. Cook over just enough heat to maintain pressure (you don't want to scorch the bottom) for 8-10 min.
8. Release pressure with a quick release method and return the pan to low heat.
9. Stir in some wine and taste for texture. Continue stirring and adding liquid (wine or broth) until creamy and rice has just a bite of texture, this may take 5-10 minutes
10. Splash in some Balsamic Vinegar and stir
11. Serve topped with Sage Leaves and pass the Parmesan, salt and Pepper.