Gingered Squash Risotto w/ Candied Walnuts and Fried Sage

Effort Level: Medium-High (but so worth it!)
Makes 6-8 Servings
Wine Paring: Riesling

5 cups vegetable stock, or as needed
3+ Tbsp butter
2 cups squash (e.g., butternut) in 1/4" dice
1 cup sliced cremini mushrooms
1/2 cup finely chopped onion
1/4 cup finely chopped shallots, or red onion
1.5 cups Arborio rice
1/2 cup Riesling or other semisweet white wine
1 cup coarsely chopped radicchio (optional)
1/2 cup dried cranberries
1/4 cup freshly grated Gruyere cheese, or romano/parmesan (sheep's milk) cheese
1/2 tsp minced fresh ginger, or to taste
1/2 tsp freshly ground pepper, or to taste
1/4 tsp freshly grated nutmeg
1 cup candied walnuts
8 whole large, fresh sage leaves

Bring the vegetable stock to a simmer in a small saucepan. Cover and adjust the heat to maintain a simmer.

FRY THE SAGE:
Pour 1/4" of oil into a small saucepan or skillet and heat over medium-high heat. When a drop of water sizzles when sprinkled into the pan, add the sage leaves. Fry for about 15 seconds, turning frequently with a fork or tongs. The key is to fry without browning the leaves. Transfer the leaves to a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.

COOK THE VEGETABLES:
Melt 1-2 Tbsp butter in a large sauce pan over med-high heat. Add the squash and cook until almost tender. Transfer to a bowl. Add more butter to the pan and cook the mushrooms, onion, and shallots (or red onion), about 10 minutes. Add the squash, stir to combine the ingredients, then set aside in a bowl.

COOK THE RICE (prepare for LOTS of stirring!):
Add 1-2 Tbsp butter to the large sauce pan. Add the rice and stir to coat. Add the wine and simmer to evaporate. Pour 1/2 cup of the simmering stock into the rice (maintain a cooking temperature high enough so that the hot broth continues bubbling after it is added to the rice). Cook, stirring constantly, until the stock is absorbed, about 2 minutes. Continue adding stock, 1/2 cup at a time, stirring until it is mostly absorbed and evaporated before adding more. Cook the risotto, adding stock as needed, until the rice is tender but still firm, ~20-25 minutes.
When adding the last 1/2 cup stock, reduce heat to low and add the squash and mushroom mixture to the rice and stir. Also add the remaining ingredients (radicchio, cranberries, cheese, ginger, pepper, nutmeg) and stir until the radicchio is wilted. Taste and adjust the seasoning.

Garnish with Candied Walnuts and Fried Sage.