3 tablespoons unsalted butter
1/2 cup minced shallots
1 teaspoon salt, divided
2 cups Canaroli rice
1/2 cup dry white wine
1 cup butternut squash puree, recipe follows
4 to 6 cups rich chicken stock, hot
1/2 cup grated Parmigiano-Reggiano, plus more for garnishing
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound fresh wild mushrooms, trimmed of stems and sliced if necessary
1 teaspoon fresh thyme leaves
2 sprigs rosemary, finely chopped
Salt and freshly ground black pepper
1 large butternut squash (about 2 1/2 pounds)
1 tablespoon olive oil
1 teaspoon thyme honey
1/2 teaspoon salt
1/2 teaspoon pepper
4 sprigs thyme
4 sprigs rosemary
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