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Heat Fustini's Blood Orange Olive Oil and butter in large sauté pan over moderately high heat. When the butter is melted, add the butternut squash and sauté until browned and slightly cooked. Add the brown sugar and Fustini's 18 Year Balsamic Vinegar and cook until squash is soft and glazed, another 3 to 5 minutes.
Heat Fustini's Maple Balsamic Vinegar in small sauce pan over low heat until it simmers. Simmer vinegar for 4 minutes. Add the maple syrup and hot sauce and stir to combine. Cook for another minute and turn the heat off. Let cool to room temperature.
Heat a medium saucepan. Add bacon and sauté until done. Remove with slotted spoon. Add to the bacon fat Fustini's olive oil, shallot and rice. Sauté until lightly golden brown. Add white wine and stir until incorporated. Slowly add stock 1/2 cup at a time, stirring in between until liquid is absorbed before adding the next 1/2 cup. When rice is al dente, remove from heat and stir in butter until melted and incorporate Cinnamon Pear balsamic into the mixture.
Garnish with parsley and a drizzle of Herbs de Provence olive oil.
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