A very tasty sounding Italian dish fit for a dinner party.

Ingredients

Directions

  1. Soak porcinis in 5 cups hot water for 30 minutes. Strain into saucepan, squeezing the liquid from the procinis. Chop the porcinis and set aside.

  2. Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, ½ cinnamon stick, peppercorns and %frac12; teaspoon salt. Bring to a boil, cook 3 minutes, then remove from heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.

  3. Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining ½ cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and the mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.

  4. Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the 1 remaining tablespoon oil in a large saucepan over medium heat. Add the squash, onion, porcinis, and ½ teaspoon salt; cook, stirring, for 5 minutes. Add the rice and toast, stirring constantly, for 2 minutes. Add the wine and simmer, stirring, until absorbed, about 1 minute. Add 3 cups hot broth, return to simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and mushroom mixture; bring to a simmer and cook, stirring, until rice is al dente, 10 to 15 minutes. Remove from heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley.

  5. Add more broth if needed, season with salt and garnish with the shaved cheese to serve.