Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Combine the shiitake mushrooms and water in a bowl assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened about 30 minutes. Drain and reserve the liquid for later use.

Preheat an oven to 375 degrees F (190 degrees C).

Toss the butternut squash olive oil and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.

Roast the squash in the preheated oven until tender yet retains its shape about 30 minutes; set aside.

Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.

Melt the butter in a large skillet over medium heat; when the butter begins to foam stir the onion into the butter and cook until the onions are soft and golden 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook stirring occasionally until the liquid has been absorbed 7 to 10 minutes.

Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender about 35 minutes total. Add the butternut squash; cook until the squash is hot 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.