Preparation time: 10 minutes
Cooking time: about 30 minutes
Ingredients
- 500 ml (2 cups) dried mushrooms (you can also use fresh mushrooms)
- 1 red onion, thinly sliced
- 90 ml (6 tablespoons) olive oil
- 15 ml (1 tbsp) honey or sugar or maple syrup
- 250 ml (1 cup) butternut squash, diced
- 2 garlic cloves, chopped
- 1.5 l (6 cups) vegetable, mushroom or poultry stock
- 1 onion, chopped
- 500 ml (2 cups) Arborio or Carnaroli rice
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) grated Parmesan cheese
- 60 ml (4 tbsp.) butter
- Salt and pepper to taste
Preparation
- In a 500 ml (2 cups) bowl of cold water, rehydrate the mushrooms.
- Meanwhile, in a hot skillet, sauté the red onion in some of the oil for 2 to 3 minutes.
- Add the honey and simmer over low heat for 5 minutes. Check seasoning. Remove and set aside.
- Remove from the water and coarsely chop the mushrooms, reserving the rehydration water.
- In the same pan, sauté the squash and mushrooms for 5 minutes.
- Season, add the garlic, stir and remove from the heat.
- At the same time, heat the stock and mushroom water in a saucepan.
- In a large saucepan, sweat the onion in the remaining oil for 3 minutes (without browning).
- Add the rice and stir for 1 minute.
- Deglaze with white wine and reduce to dryness.
- Gradually add the hot stock, stirring regularly.
- Once the rice is al dente, remove the pan from the heat.
- Add the mushrooms and squash, Parmesan, butter, stir and check the seasoning.
- Divide the risotto and onion and honey compote between the plates.
