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1
Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown.
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2
Season with 1/4 teaspoon of the salt.
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3
Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes.
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4
Add the white wine and stir over medium heat until all the liquid has been absorbed.
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5
Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments.
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6
Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed.
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7
Repeat this process with each addition of stock.
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8
Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook.
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9
Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.
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10
For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil.
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11
When hot, add the mushrooms and the herbs.
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12
Saute the mushrooms until golden brown on all sides.
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13
Season with a pinch of salt and fresh ground pepper.
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14
Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.
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15
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
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16
Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.
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17
Rub the cut side of both squash halves with the olive oil and honey.
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18
Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash.
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19
Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour.
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20
Set aside to cool.
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21
Remove the herb sprigs and discard.
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22
Scoop the squash out of the shell and puree in the food processor.
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23
Add a little extra salt, pepper or honey, to taste.
