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1
In a large Dutch oven, boil butternut squash in salted water until fork-tender. Drain and set aside to cool slightly.
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2
Meanwhile, heat olive oil in a Dutch oven. Add half of the mushrooms and saute on high heat until deeply brown in color and caramelized, about 5 to 7 minutes. Season generously with salt and pepper, remove to a plate, and repeat with remaining mushrooms. Set aside for later.
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3
In a mini food processor, finely blitz shallots, garlic, and celery. Melt butter in the Dutch oven (without wiping it clean from the mushrooms). Add shallot-garlic-celery mixture, bay leaves, and dried thyme and saute over low heat until shallots are translucent, about 2 to 3 minutes. Stir in arborio rice, coating each grain in the shallot-y butter and toasting the rice slightly, about 1 minute.
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4
Splash in the wine and deglaze the bottom of the pot, scraping up any flavor bits. Once all the liquid has evaporated, lower the heat to medium and add a ladleful of stock (about 1/2 cup), stirring constantly until absorbed by the rice. Repeat with the rest of the stock, one or two ladlefuls at a time, until the rice is cooked to your liking (I like my grains plump but with a bite in the middle). This process from start to finish takes about 18 to 20 minutes. Remove from heat, cover, and set aside to finish cooking, about 5 minutes.
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5
Meanwhile, puree the cooled butternut squash with a hand blender along with heavy cream and the egg yolk. Fold squash mixture into risotto; it should melt gorgeously into the rice and loosen it a bit. Stir in the cheese and half of the cooked mushrooms. This is the stage at which you should taste for seasoning; add more salt and pepper if needed.
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6
To serve, spoon the risotto onto each plate and top with the remaining cooked mushrooms. Finish with a dusting of Pecorino.
