Chef West’s Butternut Squash and Wild Mushroom Risotto Recipe

 
Butternut Squash
2-3 Diced (4 inches) Butternut Squash
2 Tbsp Pumpkin Spice
2 Tbsp Salt & Pepper
1/4 Cup Olive Oil
Mushrooms
1 Cup Mixed Mushrooms
1 Sprig Minced Rosemary
2 Sprigs Thyme
3 Tbsp Olive Oil
Risotto
1/2 Cup Minced Shallots
3 Minced Garlic Cloves
1/2 Cup White Wine
2 Cups Abrioro Rice
1 Qt Vegetable Stock
3 Tbsp Olive Oil
Instructions:

Preheat oven to 350 degrees.

Toss diced Butternut in oil then season with Pumpkin spice and salt & pepper.
Roast in oven for about 15 minutes until al dente

Toss Mushrooms with oil thyme and rosemary and roast for about 10 minutes in the oven.

Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.

Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.

Turn up the heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.

Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in the pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.

Add Butternut Squash and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.

Add another ladleful or two of stock to the rice and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.