Risotto with squash, chestnuts and prosecco

1 cup rice - arborio, carnaroli or vialone nano

1 large shallot

2 T. butter

2 T. extra virgin olive oil

1 cup butternut squash, diced in small pieces

1/2 cup chestnuts, cut into small pieces

1/4 cup dry white wine or prosecco

2 cups (or more) hot chicken broth

a couple more tablespoons butter and parmesan cheese to taste (1/4 cup) for the mantecatura

Place the olive oil and butter in a saucepan and add the rice. Toss the rice for a few minutes to coat, but don't let the grains brown. Pour in the prosecco and stir, then add the squash and chestnuts and a ladleful of the broth. Continue stirring and continue adding broth, one ladle at a time, until the rice is cooked and tender to the bite. Season with salt and white pepper. Remove from the heat and add the cold butter and parmesan cheese.