Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Ingredients

  • 3 ounces dried sliced shiitake mushrooms
  • 4 cups water
  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup(Optional)
  • 4 cups vegetable stock
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 1 cup wild rice
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 (4 ounce) container crumbled Gorgonzola cheese
  • salt and ground black pepper to taste
  • ½ cup chopped fresh flat-leaf parsley
  • Directions

  • Step 1

    Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.

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  • Step 2

    Preheat an oven to 375 degrees F (190 degrees C).

  • Step 3

    Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.

  • Step 4

    Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.

  • Step 5

    Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.

  • Step 6

    Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.

  • Step 7

    Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

  • Tips

    Cook’s Notes:

    Squash can be cooked up to a day ahead.

    Parmigiano-Reggiano can be used in place of Gorgonzola for those who aren’t fans of the blue cheese family.

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