Risotto with Porcini Mushrooms and Butternut Squash
Creamy fall-inspired risotto with butternut squash and earthy porcini mushrooms. Perfect for a cozy dinner or main course. Easily adaptable. [39 words]
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Saute pan
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Mixing bowl
- Fine-mesh sieve
- Stove
- Serving bowl
Ingredients
- 2 cups Carnaroli Rice (360g) (Arborio also works)
- 6 cups chicken stock (1 1/2 liters) or more
- 2 cups assorted mushrooms - cut into quarters (180g)
- 2 cups 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
- freshly ground pepper
- a bit of finely chopped sage if desired.
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