Risotto with Porcini Mushrooms and Butternut Squash | Flour & Fig

Ingredients

• 2 cup Carnaroli Rice (360g) (Arborio also works)
• 6 cup chicken stock (1 1/2 liters) or more
• 2 cup assorted mushrooms - cut into quarters (180g)
• 2 cup butternut squash - cut into cubes (400g)
• 1/2 cup dried Porcini mushrooms (18g)- soaked in 1 cup of water)
• 1/2 cup dry white wine (120ml)
• 3 tbsp olive oil (60g)
• 2 tbsp shallot - minced (30g)
• 4 tbsp unsalted butter (57g)
• 1/2 cup grated Parmesan cheese (40g)
• salt and freshly ground pepper to taste
• a bit of finely chopped sage if desired.