Mushroom and Squash Risotto

Ingredients

• 2 cups arborio rice 
• 1  bay leaf 
• 3  peppercorns black
• 8 ounces butternut squash diced peeled seeded
• 1  cinnamon sticks 
• 0.5 ounce porcini mushrooms dried
• 1 cup cooking wine dry white
• 0.5 cup parsley fresh chopped
• 1 clove garlic finely chopped
• 6 servings kosher salt 
• 1 pound mushrooms mixed (such as oyster and cremini)
• 2 tablespoons olive oil extra-virgin
• 0.5 medium onion finely chopped
• 0.5 cup parmesan cheese grated shaved for serving
• 0.3 teaspoon pepper flakes red
• 0.5 pound mushroom caps 
• 6 tablespoons butter unsalted

Equipment

• frying pan
• sauce pan

Directions

1. Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.
2. Remove the shiitake stems and transfer to a separate saucepan.
3. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.
4. Meanwhile, chop the shiitake mushroom caps and mixed mushrooms.
5. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat.
6. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute.
7. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.
8. Bring the mushroom broth to a simmer.
9. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat.
10. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes.
11. Add the rice and toast, stirring constantly, 2 minutes.
12. Add the wine and simmer, stirring, until absorbed, 1 minute.
13. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes.
14. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes.
15. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley.
16. Add more broth, if needed. Season with salt and serve with more cheese.
17. Photograph by Con Poulos