Fog Crest Vineyard's Butternut and Mushroom Risotto

2 cups butternut squash, peeled and diced

2 tablespoons olive oil, in two parts

4 tablespoons butter, in two parts

salt and pepper

6 cups chicken stock          

4 ounces pancetta, diced

1 medium onion, diced      

I cup Arborio rice

1/2 cup white wine

2 cloves garlic, minced

2 tablespoons fresh thyme

4 ounces shitake mushrooms, thinly sliced

8 ounces crimini mushrooms, thinly sliced

1/2 cup grated Parmesan cheese

Preheat oven to 400°F.

Toss squash with 1 tablespoon of oil and place on greased cookie sheet. In a medium pan, melt 2 tablespoons butter. Add mushrooms and cook until browned and liquid evaporates. Season to taste with salt and pepper.

In a large saucepan, heat chicken stock over low heat.

In a separate pan heat 1 tablespoon olive oil and cook pancetta till browned. Add onion and sauté until soft. Add rice and stir for 2 minutes. Add wine and simmer till absorbed. Add I cup of warmed stock and stir until absorbed. Continue adding stock and stirring until rice is “al dente” tender. Stir in thyme, squash, and mushrooms, another 1/2 cup of stock, cheese, 2 tablespoons butter, and salt and pepper to taste.