Winter Squash Risotto
5 c. reduce sodium chicken broth or vegetable broth
2 tbs. Extra0virgin olive oil
3 medium shallots, thinly sliced
3 c. chopped peeled butternut or hubbard squash (1/2 inch pieces)
2 c. shiitake mushroom caps, thinly sliced
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. crumbles saffron threads (optional)
1 c. Arborio rice
1/2 c. dry white wine, or dry vermouth
1/2 c. finely grated Parmigiano-Reggiano cheese
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Meanwhile, heat oil in a large saucepan over medium heat. Add shallots, cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper, and saffron. Cook 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine and cook, stirring, until almost absorbed by the rice, about 1 minute.
Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. You may have broth left. Remove from heat and stir in cheese.