Usually I have a gage in my head that lets me know how good the dinner I’m making is going to be. At some point, while prepping this Kabocha Squash Risotto (based on this one in Bon Appetit), I figured it would be pretty good but not great. Several reasons: the squash, which you pan-fry before adding to the risotto, came out a little mealy and dry. And instead of making my own stock, I took the recipe’s advice and used Swanson vegetable broth. I figured on a scale from 1 to 10, this risotto would be a 6. How wrong I was. This risotto was hands down one of the best risottos I’ve ever made–an absolute 11–and everyone I fed it to went nuts for it. What made it so good? Let’s examine.