Tonight I diced and roasted five or six of the baby pâtisson with some minced garlic in a hot oven until browned. Saute some minced onion (I had an Italian red torpedo that is shallot-like in appearance and flavor) and a handful of arborio rice in a nice big spoonful of duck fat. Proceed with normal risotto-making procedure until about 3 minutes to the end, when you add some slivered green beans (the hangers-on from a late bloom) and the roasted squash.
Finish by stirring in a few spoonfuls of leftover arugula-pumpkin seed pesto, and then swab another spoonful on top. Hit it with some Parm Redge and maybe a chiffonade of squash blossom if you’re feeling flirtatious. Enjoy with an acidic white – we have a Verdicchio dei Castelli di Jesi (Raphael 2007) that I’m really liking. Grassy, sprightly, with kefir lime and a little bee sting in the kisser.