Hedgehog Mushroom Risotto
1 Â½ 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
3 C. Arborio Rice
Toasted Pine Nuts
Place mushrooms in 2 C. hot water and leave to soak.Â Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.Â Add olive oil to pan and dice 3+ cloves of the roasted garlic and add to pan over medium heat.Â Add rice to pan, and toss around to toast a little.Â Add a few pieces of squash and mash them to add color to the rice.Â Add mushrooms to rice â€“ reserving liquid.Â Add a ladleful of the mushroom soaking water and stir the rice until liquid is almost absorbed.Â Repeat until all mushroom stock has been absorbed.Â Stir in a knob of butter and then the cooked squash.Â Top with additional fresh thyme and serve.