Winter Squash Risotto with <br />Alpine Cheese and Sauteed Shiitake Mushrooms

Ingredients

• One (2 ¾ - 3 pound) butternut squash, halved and seeded
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 6 tablespoons (¾ stick) unsalted butter, divided
• 5-6 cups low-sodium chicken stock, preferably homemade, plus additional, as necessary
• 1 ¼ cups finely chopped shallots (from about 5 large shallots)
• ⅓ cup diced bacon or pancetta (optional)
• 1 ½ cups (12 ounces) Arborio rice
• ½ cup dry white wine
• 1 ½ cups coarsely grated gruyere, appenzeller, emmenthaler, or other alpine cheese
• Fresh thyme leaves, for serving
• Sauteed shiitake mushrooms, for serving (recipe follows)
• ⅓ cup roasted pumpkin seeds, for serving
• Fresh thyme leaves, for serving

For the Sauteed Shiitake Mushrooms

• 5 tablespoons unsalted butter, divided
• 1 ½ cups thinly sliced shallots
• Kosher salt and freshly ground black pepper
• 1 ¼ pounds large shiitake mushrooms, stemmed and thinly sliced
• 1 tablespoon (packed) chopped thyme leaves

Instructions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Place one half of squash on a sheet pan and drizzle with ½ tablespoon olive oil.
3. 3
   Season with salt and pepper.
4. 4
   Place flesh side down on sheet pan.
5. 5
   Peel the other squash half and chop into ¾-inch cubes.
6. 6
   Place on another sheet pan and drizzle with 1½ tablespoons olive oil.
7. 7
   Toss to coat and season with salt and pepper.
8. 8
   Transfer both sheet pans to oven and roast until squash is deeply golden and tender, shaking the pan with cubes occasionally for even browning, about 40 minutes for cubes, 50 minutes for the halved squash.
9. 9
   Scoop flesh from the unpeeled squash half and transfer to the bowl of a food processor.
10. 10
    Discard skin.
11. 11
    Add 4 tablespoons butter and puree until smooth.
12. 12
    Season to taste with salt and pepper.
13. 13
    Reserve roasted squash cubes. Rewarm in oven just before serving.
14. 14
    Place chicken stock in a saucepan and keep warm on stovetop over medium-low heat.
15. 15
    In a heavy-bottomed pot or Dutch oven, melt remaining 2 tablespoons butter and remaining 1 tablespoon olive oil over medium heat.
16. 16
    Add shallots and pancetta or bacon, if using, season with salt and pepper (more conservatively if using pancetta or bacon), and saute, stirring occasionally, until shallots are translucent, about 10 minutes. Do not let brown.
17. 17
    Add rice and stir to coat grains with onion mixture.
18. 18
    Saute, stirring, 2-3 minutes.
19. 19
    Add white wine and bring to a boil.
20. 20
    Let reduce until nearly evaporated, about 1 minute.
21. 21
    Add 2-3 full ladles of stock.
22. 22
    Stir, and continue cooking until stock is absorbed, 5 to 7 minutes, adjusting heat to maintain a simmer.
23. 23
    Continue to add stock, only after previous addition has been fully absorbed, 2 ladles at a time, stirring often.
24. 24
    Continue until rice is cooked through, but still al dente, about 25-30 minutes.
25. 25
    When rice is finished, just before serving, fold in squash puree.
26. 26
    Remove from heat, add cheese, and mix well.
27. 27
    Season to taste with salt and pepper, and thin if necessary with additional stock until desired consistency is reached.
28. 28
    Divide among warm serving bowls and sprinkle with reserved squash cubes, sauteed shiitake mushrooms, pumpkin seeds, and fresh thyme.
29. 29
    Serve immediately.
30. 30
    For the Sauteed Shiitake Mushrooms Preheat a large skillet over medium-high heat.
31. 31
    Add half of the butter, and melt.
32. 32
    When foaming subsides, add half of the shallots.
33. 33
    Season with salt and pepper and cook, stirring, until shallots are translucent, about 3 minutes.
34. 34
    Add one-half of mushrooms, toss to combine, and continue cooking until mushrooms are softened and golden on the edges, about 6-8 minutes more.
35. 35
    Add to a bowl and keep warm.
36. 36
    Repeat with remaining batch of butter, shallots, and mushrooms.
37. 37
    When ready to serve, reheat entirety of mushroom mixture in skillet over high heat until warmed through.
38. 38
    Season to taste with salt and pepper and garnish with thyme.