Mushroom and Butternut Squash Risotto

INGREDIENTS

2 cups

butternut squash (, peeled and cubed)

Tbls olive oil (, divided)

1 cup

boiling water

1/2 oz

dried porcini mushrooms

1 12 ounce package

shiitake mushrooms, chopped

1/2 cup

shallots (, finely chopped)

4 cloves

garlic (, minced)

1 cup

Arborio rice

1/3 cup

dry white wine ((or chicken stock))

2 1/2 cups

chicken stock

1/3 cup

Parmesan cheese

1/2 tsp

salt

1/4 tsp

black pepper