by Chef Nicci Good-Stokes
Ingredients
- •2.4 liters (10 cups) mushroom stock
- •2 tablespoons bacon fat
- •75 g (½ cup) chopped onion
- •1 shallot
- •4 cloves garlic
- •600 g (4 cups) butternut squash in 13mm (½ inch) dice
- •215 g (1 cup + ⅔ cup) arborio rice
- •1½ tablespoons fresh chopped parsley
- •1½ tablespoons dried sage
- •1 tablespoon + 1 teaspoon (or to taste) fresh thyme, minced
- •50 g (2 ounces) each dried porcini and chanterelle mushrooms, reconstituted in 236 ml (1 cup) hot water and minced
- •50 g (2 ounces) fresh creminis, some minced and some sliced for varied texture
- •75 g (½ cup) wild Sparassis crispa (Cauliflower mushroom) chopped
- •Crushed red pepper, to taste
- •113 g (4 ounces) pecorino romano cheese, shredded in food processor
Preparation
To make the risotto, heat the mushroom stock in a large pot and bring to a simmer. Cover and keep hot. Add the bacon fat to a large, deep skillet or Dutch oven and sauté onion, shallot, and garlic over medium-high heat until lightly golden and translucent. Add squash to onion mixture and sauté over high heat for about three minutes. Add the rice and herbs and sauté until fragrant and the rice is beginning to become translucent, about 5-7 minutes. Add a little olive oil if the mixture becomes too dry and begins to scorch.
Over medium-high heat, add 120 ml (½ cup) simmering broth to the rice mixture and stir until absorbed. Continue to add 120 ml (½ cup) of broth at a time, allowing the risotto to become just slightly dry between adding liquid. Stir frequently.
Add liquid from reconstituted mushrooms, being sure not to pour off the last ounce or so to avoid any grit left behind from the mushrooms. Bring to a simmer and allow rice to absorb the liquid.
Add the mushrooms to risotto, stir in and cook for about a minute before adding the cheese. Stir to combine and serve immediately with fresh thyme for garnish.