Wild Mushroom and Butternut Squash Risotto

Ingredients

1 2-lb butternut squash, cut into 1/2-inch cubes
4 tbsp butter
1 large shallot, diced
1 clove garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
6-8 cups chicken or vegetable broth
1/3 cup Parmigiano-Reggiano cheese, grated
2 tbsp fresh sage, chopped
1 packed cup fresh arugula
1/4 lb black trumpet and/or yellowfoot mushrooms, rinsed

Instructions

1. Peel and cut squash.

2. Warm stock in a pot.

3. Saute squash in 2 tablespoons of butter in a heavy-bottomed saucepan, covered, for 5 minutes over medium-high heat. Stir occasionally. Remove lid and cook a few more minutes to lightly brown squash.

4. Add shallot and garlic. Cook together with squash for a few minutes before deglazing pan with wine. Immediately add rice and stir thoroughly to coat. Reduce heat to medium.

5. Stir in a ladle or two of stock, repeating as the liquid is absorbed until rice is al dente.

6. While risotto is cooking, saute mushrooms in a tablespoon of butter. Set aside.

7. Finish risotto off-heat by stirring in sage, arugula, cheese, and last tablespoon of butter. Season with salt to taste. Garnish with sauteed mushrooms.

Serves 6