Servings: 6 to 8
Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other kind of broth for risotto.
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I found that roasting the squash ahead of time does two things. First, it intensifies the flavor of the squash. Also, I could roast it a night or two ahead, and then just fold it into the risotto, mostly just to heat it up.
And yes, using the cheese rind broth IS worth it :)
This was fantastic. If at all possible use the cheese rind broth. It adds an entire other invisible layer of cheesy richness to the dish.
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