Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto


1 ½ C. Hedgehog Mushrooms, cut into bite sized pieces

1 small Orange winter squash or pumpkin, peeled and cut into bite sized pieces

6 cloves Garlic

Fresh Thyme

3 C. Arborio Rice


Olive Oil

Toasted Pine Nuts


Place mushrooms in 2 C. hot water and leave to soak.  Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.  Add olive oil to pan and dice 3+ cloves of the roasted garlic and add to pan over medium heat.  Add rice to pan, and toss around to toast a little.  Add a few pieces of squash and mash them to add color to the rice.  Add mushrooms to rice – reserving liquid.  Add a ladleful of the mushroom soaking water and stir the rice until liquid is almost absorbed.  Repeat until all mushroom stock has been absorbed.  Stir in a knob of butter and then the cooked squash.  Top with additional fresh thyme and serve.

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