Peel and finely dice the shallot and garlic. Bring the stock to the boil and add the saffron. Finely chop the sage and parsley. Peel the butternut squash and dice into small pieces approximately the size of a small sugar cube.
In a hot pan with most of the olive oil sweat the shallot and garlic for 5 minutes or until they begin to turn translucent. Add the squash and continue to cook for a few minutes before de-glazing with the white wine. Reduce right down before adding the stock ladle by ladle for approximately 18 minutes or until al dente. Make sure you are stirring all the time so the rice cooks evenly. The squash will break up during this process.
Remove from the heat and add the pecorino, butter and a splash of olive oil. Work well with a spatula until creamy, then season to taste.
«In the autumn months experiment with different squashes; carnival, uchiki kori, crownprince, custard... The list is endless and they all carry a unique flavour. »