INGREDIENTS
2 cups
arboreo rice
28 ozs
chicken stock
2 cups
water
4 slices
pancetta
1/2
onion
2 small cloves
garlic
1 cup
wine
1 1/2 cups
butternut squash
2 tbsps
butter
2
sage leaves
1 cup
parmigiano reggiano
1 serving
ground nutmeg
1 serving
salt & pepper
2 cups
panko bread crumbs
2
eggs
1/2 cup
flour
1 serving
vegetable oil