the butter in a medium saucepan
and saute the shallots
until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine
and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice
is cooked al dente
and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.
For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs
. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.
Serve the risotto
in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan
, if desired.