Wild Rice 'Risotto' With Winter Squash

• 3 tablespoons unsalted butter
• 1/2 pound chanterelles or other mushrooms, diced
• 23 cup wild rice, boiled until tender and drained (about 2 cups cooked)
• Salt and freshly ground black pepper to taste
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped onion
• 2 large cloves garlic, minced
• 1 1/4 cups short grain rice (or arborio rice)
• 4 to 5 cups vegetable or chicken stock
• 23 cup pureed cooked unseasoned pumpkin or butternut squash
• 1/2 cup finely diced raw butternut squash
• 2 tablespoons aged Monterey Jack or Parmesan cheese
• 1 tablespoon chopped chives

1. Heat 1 tablespoon of the butter in a large saute pan over medium heat until it just begins to brown.
2. Stir in the mushrooms.
3. Cook, stirring, until they begin to wilt; then, add the cooked wild rice.
4. Season with salt and pepper, stir and set aside.
5. Heat the olive oil in a heavy saucepan.
6. Add the onion and garlic, and saute over medium heat for 2 to 3 mintes.
7. Add the short grain rice, and stir.
8. In a separate pan bring the stock to a simmer, and keep hot.
9. Add 2 cups of the hot stock to the short grain rice, and cook, stirring, until the liquid is absorbed by the rice.
10. Add the pumpkin puree, diced squash, sauteed mushrooms and wild rice and another cup of the stock.
11. Stir until the stock is absorbed.
12. Add another 1 to 1 1/2 cups stock, and continue to cook until the short grain rice is just about tender.
13. The risotto can be prepared in advance to this point and set aside for an hour or two.
14. If prepared in advance, add another 1/2 cup stock when reheating the risotto.
15. Before serving, stir in the remaining butter, the cheese and the chives.
16. Season to taste with salt and pepper.

unsalted butter, chanterelles, wild rice, salt, extra virgin olive oil, onion, garlic, short grain rice, vegetable, pumpkin, butternut squash, aged monterey, chives

Taken from cooking.nytimes.com/recipes/490 (may not work)