Saucisse de Montbéliard risotto with butternut squash and Pere Joseph tuille

This was a gorgeous risotto. Using Montbéliard sausage, butternut squash, roasted butternut squash, butternut squash puree,  

Montbéliard stock (I cooked the Montbéliard in water to create a stock) The idea of cooking the Montbéliard in water to create a stock was from Raymond Blanc. Then using the sausage as you like. I chopped it finely and added it to the risotto at the beginning.   Fresh herbs from the garden, a little finely chopped cabbage.  Properly roasted butternut squash with skins, butternut squash roasted seeds.  A good brie underneith for creaminess.  Finished with a tuille of Pere Joseph cheese.  It is a cheese from Belgium and has incredible history (and taste).  This is NOT a traditional risotto.  But it really did taste amazing.  It had the textures and the viscosity of risotto, with some extras.  Yum.