This one’s got a long name: MUSHROOM and GRAPEFRUIT ZEST RISOTTO with rosemary sweet potatoes and an acorn squash purée (topped with seared scallops). Refer to above image for ingredients. You’ll definitely need an entire bottle of white wine for this. Or if you can manage, a bottle of rosé from Provence. I also HIGHLY suggest a bottle of red for cook-drinking since you’ll be labouring over the hobs for three hours. Make sure to candy the potatoes. I also decided to create an acorn squash puree laced with brown sugar and cinnamon to drizzle. A seared scallop on top does quite nicely for a final touch to the plating.