Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 ounces dried sliced shiitake mushrooms
• 4 cups water
• 4 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)
• 4 cups vegetable stock
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 cup wild rice
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (4 ounce) container crumbled Gorgonzola cheese
• salt and ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried shiitake mushrooms in a bowl, cover with the water and soak for 20 minutes until soft. Drain, reserve the soaking liquid, squeeze out excess moisture and thinly slice the mushrooms.

2. Rinse the wild rice, then simmer it in a pan of boiling salted water for 45 minutes until tender but still chewy. Drain well.

3. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with some of the olive oil and the maple syrup if using. Roast on a baking sheet for 25 minutes until tender and browned at the edges.

4. Warm the vegetable stock with the reserved mushroom soaking liquid in a saucepan over low heat and keep it at a gentle simmer.

5. Heat the remaining olive oil and half the butter in a large heavy pot over medium heat. Cook the chopped onion for 6 minutes until soft.

6. Add the Arborio rice and stir for 2 minutes until the grains look glossy. Pour in the white wine and stir until it is almost absorbed.

7. Add the warm stock one ladle at a time, stirring often and letting each addition absorb before the next, for about 20 minutes until the rice is creamy and tender. Stir in the sliced mushrooms and cooked wild rice during the last 10 minutes.

8. Remove the pot from the heat. Stir in the remaining butter, the roasted squash, the crumbled Gorgonzola and the parsley. Season with salt and black pepper to taste and serve at once.