Risotto with mushrooms and pumpkin

Ingredients:

• 2 tbsp. arborio rice
• 15 g dried porcini mushrooms
• 205 g shiitake mushrooms
• 1 bay leaf
• 1 cinnamon stick, broken in half
• 3 black peppercorns
• 450 g of mixed mushrooms (for example, oyster mushrooms and champignons)
• 90 g unsalted butter
• 2 tbsp. l. olive oil
• 1 clove garlic, finely chopped
• 1/4 tsp red pepper flakes
• 220 g butternut squash, peeled and diced
• Half a medium onion, finely chopped
• 1 cup dry white wine
• 0.5 cup grated aged Gouda or Parmesan cheese + shredded cheese for serving
• 0.5 cup chopped fresh parsley

Preparation:

1. Soak the porcini mushrooms for 30 minutes in 5 cups of hot water. Strain the water into a saucepan, squeezing the liquid out of the mushrooms; slice the mushrooms.
2. Cook the mushroom brothRemove the stems from the shiitake mushrooms and place them in a separate saucepan. Add 5 cups of water, a bay leaf, half a cinnamon stick, peppercorns, and 0.5 teaspoon of salt. Bring to a boil and cook for 3 minutes, then remove from heat and let steep for 30 minutes. Strain the broth into the saucepan with the porcini mushroom water, squeezing any liquid from the shiitake stems; discard any excess liquid.
3. Meanwhile, slice the shiitake mushroom caps and combine with the mushroom mixture (button and oyster mushrooms). In a very large skillet, heat 3 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the garlic, red pepper flakes, and the remaining half of the cinnamon stick and cook, stirring, for 1 minute. Add the shiitake caps and mushroom mixture, spread them out evenly, and cook, undisturbed, for about 5 minutes. Stir and continue cooking until the mushrooms are tender, about 3 minutes more. Season with salt and remove the cinnamon stick.
4. Bring the mushroom broth to a boil. In a large saucepan, heat 2 tablespoons of butter and the remaining 1 tablespoon of olive oil over medium heat. Add the pumpkin, onion, porcini mushrooms, and 1/2 teaspoon of salt; cook, stirring, for 5 minutes. Add the rice and cook, stirring constantly, for 2 minutes.
5. Pour in the wine and cook, stirring, until completely absorbed, 1 minute. Add 3 cups of hot broth, return to a simmer, and cook, stirring, until most of the liquid is absorbed, another 8 to 10 minutes. Add another 3 cups of broth and the mushroom mixture, bring to a simmer, and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter, grated cheese, and parsley. Add more broth if needed. Season with salt and serve, sprinkled with additional grated cheese.