CREAMY RISOTTO WITH SQUASH AND MUSHROOMS WOW! ENJOY DAN:

                      SQUASH WITH RISOTTO by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 cups of butternut, or Hubbard, or kabocha squash, peeled and finely diced

6-8 cups chicken broth or vegetable broth

1 onion finely chopped

4 tablespoons butter, divided

2 cups shiitake mushrooms caps thinly sliced

1/2—teaspoon dried thyme

Coarse salt and freshly ground fresh pepper as desired

1/8-teaspoon crumbled saffron threads

2 cups white wine, or dry vermouth

1 cup freshly grated Parmesan cheese

1/4-cup toasted pine nuts, toasted in a dry cast iron skillet.

DIRECTIONS:

1.    Place broth in a saucepan and bring to a simmer over medium-heat.

2.    Reduce the heat so the broth remains steaming.

3.    Meanwhile in another saucepan; melt 3 tablespoons butter.

4.    Add onion and cook for about 1 minute.

5.    Add squash and mushrooms; cook stirring often, until mushrooms give off their liquid about 5 minutes.

6.    Add thyme, salt, pepper and saffron and cook for 30 seconds.

7.    Add rice, stirring until translucent about 1 minute.

8.    Add wine or vermouth and cook stirring until liquid is almost absorbed by the rice, about 1 minute.

9.    From the other simmering saucepan stir in a cup of hot broth; reduce heat and simmer, stirring constantly until liquid has been absorbed.

10. Continue adding the broth 1/2-cup at a time, stirring each time until liquid has been absorbed, you may have broth left over.

11.  Until rice is tender and creamery, about 30-40 minutes.

12. During the last minutes of cooking add remaining tablespoons butter.

13. Remove from heat and stir in cheese.

14. Spoon the risotto into bowls and scatter with toasted pine nuts.

ENJOY DAN:                                               BON-APPETITE