In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Input: Consider Input: Bring the stock to a simmer in a medium saucepan and keep it warm over low heat., Heat the olive oil in a large, wide casserole., Add the onion and cook over moderately low heat, stirring often, until it softens, about 8 minutes., Add the rice and cook over moderate heat, stirring, until the grains are coated with the oil., Add the wine and boil until almost evaporated., Stir in the squash., Add about 3 cups of the hot stock to the casserole and cook, stirring constantly with a wooden spoon, until the rice has absorbed most of the stock., Continue to cook the risotto, adding the stock 1 cup at a time and stirring constantly between additions until it is absorbed., The risotto is done when it is creamy and the rice is just tender, about 30 minutes total., Remove the casserole from the heat., Stir in the Parmigiano-Reggiano and season with salt and pepper., Spoon the risotto into 12 warmed bowls or soup plates and serve at once.

Output: vegetable stock, olive oil, onion, rice, white wine, winter, freshly grated Parmigiano-Reggiano cheese, Salt

Input: Consider Input: In a pan, combine the water, sugar and cinnamon stick., Bring to boil, uncovered, over medium-high heat., Boil until thickened (like syrup)., To this syrup, add the eggs, stirring always, until the syrup dries up and the eggs burn a little., Then pour the milk, slowly to moisten it., When well blended, add butter., Put in serving dish and sprinkle some powdered cinnamon over.

Output: eggs, sugar, water, milk, cinnamon, butter

Input: Consider Input: Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside., In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients., Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks., To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.
Output: flour, baking powder, salt, eggs, white sugar, vanilla, lemon, butter, white sugar, corn syrup, lemon juice, heavy cream