Winter squash risotto with chanterelle mushrooms

Ingredients

1 1/2 tbsp. olive oil
1 medium onion, finely chopped
1 1/2 cups California Koshihikari or other short-grain rice
1/4 cup dry white wine
8 cups chicken stock, brought to a simmer
Salt and pepper, to taste
4 oz. chanterelle mushrooms, cleaned and quartered
5 tbsp. unsalted butter, softened, divided use
2 cups winter squash, cut into 1/4-inch dice, blanched in chicken stock
1/2 cup Parmigiano-Reggiano
3 sage leaves, finely chopped

Directions

Heat olive oil in a medium saucepan over medium heat. Sauté onion until soft, about 8 to 10 minutes. Add rice and stir to evenly coat grains with oil. Add wine and cook until pan is almost dry.

Reduce heat to low and begin adding hot stock, 1/2 cup at a time, stirring constantly. Continue cooking, keeping stock just above the surface of the rice. Season with salt.

Meanwhile, sauté mushrooms in 1 tbsp. butter until just tender. Season with salt and pepper and add to rice with cooked squash. When rice is just tender, add remaining butter and cheese and stir vigorously with a wooden spoon. Check seasoning and serve in shallow bowls with additional cheese. Garnish with sage.

Tip: If you like your rice soft, soak it before cooking.

Serves 4