Mushroom and Squash Risotto

Name: Mushroom and Squash Risotto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 1 bay leaf; 3 black peppercorns; 227 grams butternut squash, peeled, seeded and diced; 1 cinnamon stick, broken in half; 14 grams dried porcini mushrooms; 237 milliliters dry white wine; 118 milliliters chopped fresh parsley; 1 clove garlic, finely chopped; 6 servings Kosher salt; 454 grams mixed mushrooms (such as oyster and cremini); 2 Tbsps extra-virgin olive oil; 1 mediums onion, finely chopped; 118 milliliters grated aged gouda or parmesan cheese, plus shaved cheese for serving; 0 teaspoons red pepper flakes; 227 grams shiitake mushrooms; 6 Tbsps unsalted butter

Need a gluten free side dish? Mushroom and Squash Risotto could be a great recipe to try. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 19g of fat, and a total of 516 calories. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. This recipe is typical of Mediterranean cuisine. A mixture of butter, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove the shiitake stems and transfer to a separate saucepan.

Equipment you will use

Sauce Pan

Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.

Ingredients you will need

Cinnamon Stick

Peppercorns

Bay Leaves

Water

Salt

Equipment you will use

Sauce Pan

Meanwhile, chop the shiitake mushroom caps and mixed mushrooms.

Ingredients you will need

Shiitake Mushrooms

Mixed Mushrooms

Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute.

Ingredients you will need

Red Pepper Flakes

Cinnamon Stick

Garlic

Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.

Ingredients you will need

Mixed Mushrooms

Cinnamon Stick

Mushrooms

Salt

Bring the mushroom broth to a simmer.

Ingredients you will need

Mushrooms

Broth

Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes.

Ingredients you will need

Squash

Onion

Salt

Add the rice and toast, stirring constantly, 2 minutes.

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Toast

Rice

Add the wine and simmer, stirring, until absorbed, 1 minute.

Ingredients you will need

Wine

Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes.

Ingredients you will need

Broth

Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes.

Ingredients you will need

Mushrooms

Broth

Rice

Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley.

Ingredients you will need

Parsley

Butter

Cheese

Add more broth, if needed. Season with salt and serve with more cheese.

Ingredients you will need

Cheese

Broth

Salt

Photograph by Con Poulos

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

473milliliters

arborio rice 1

bay leaf 3

black peppercorns 227grams

butternut squash, peeled, seeded and diced 1

cinnamon stick, broken in half 14grams

dried porcini mushrooms 237milliliters

dry white wine 118milliliters

chopped fresh parsley 1clove

garlic, finely chopped 6servings

Kosher salt 454grams

mixed mushrooms (such as oyster and cremini)2Tbsps

extra-virgin olive oil 1mediums

onion, finely chopped 118milliliters

grated aged gouda or parmesan cheese, plus shaved cheese for serving 0teaspoons

red pepper flakes 227grams

shiitake mushrooms 6Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.