Ingredients
3 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
2 medium shallots, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan, plus more for passing
2 tablespoons chopped fresh Italian parsley
Directions
Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
