Butternut Squash Risotto With Mushrooms

• 1 pound butternut squash, peels and seeds removed, roughly chunked
• 1/4 cup olive oil
• 1 pound mixed wild mushrooms, especially oyster, shiitake, and chanterelles
• 1 pinch salt and pepper, plus more to taste
• 4 shallots
• 4 cloves garlic
• 2 stalks celery
• 4 tablespoons unsalted butter
• 4 fresh bay leaves
• 1/2 teaspoon dried thyme
• 2 cups arborio rice
• 1/2 cup white wine
• 6 to 8 cups chicken stock, heated
• 1/2 cup heavy cream
• 1 egg yolk
• 1/2 cup freshly grated Pecorino Romano, plus more to taste

1. In a large Dutch oven, boil butternut squash in salted water until fork-tender. Drain and set aside to cool slightly.
2. Meanwhile, heat olive oil in a Dutch oven. Add half of the mushrooms and saute on high heat until deeply brown in color and caramelized, about 5 to 7 minutes. Season generously with salt and pepper, remove to a plate, and repeat with remaining mushrooms. Set aside for later.
3. In a mini food processor, finely blitz shallots, garlic, and celery. Melt butter in the Dutch oven (without wiping it clean from the mushrooms). Add shallot-garlic-celery mixture, bay leaves, and dried thyme and saute over low heat until shallots are translucent, about 2 to 3 minutes. Stir in arborio rice, coating each grain in the shallot-y butter and toasting the rice slightly, about 1 minute.
4. Splash in the wine and deglaze the bottom of the pot, scraping up any flavor bits. Once all the liquid has evaporated, lower the heat to medium and add a ladleful of stock (about 1/2 cup), stirring constantly until absorbed by the rice. Repeat with the rest of the stock, one or two ladlefuls at a time, until the rice is cooked to your liking (I like my grains plump but with a bite in the middle). This process from start to finish takes about 18 to 20 minutes. Remove from heat, cover, and set aside to finish cooking, about 5 minutes.
5. Meanwhile, puree the cooled butternut squash with a hand blender along with heavy cream and the egg yolk. Fold squash mixture into risotto; it should melt gorgeously into the rice and loosen it a bit. Stir in the cheese and half of the cooked mushrooms. This is the stage at which you should taste for seasoning; add more salt and pepper if needed.
6. To serve, spoon the risotto onto each plate and top with the remaining cooked mushrooms. Finish with a dusting of Pecorino.

butternut, olive oil, mushrooms, salt, shallots, garlic, stalks celery, unsalted butter, bay leaves, thyme, arborio rice, white wine, chicken stock, heavy cream, egg yolk, freshly grated pecorino romano

Taken from food52.com/recipes/78181-butternut-squash-risotto-with-mushrooms (may not work)