Butternut squash and porcini mushroom risotto

INGREDIENTS

1/2 cup

dried porcini mushrooms

1 cup

warm water

4 cups

chicken broth

8 oz

mixed mushrooms (shiitake, oyster, portobello, button), roughly chopped

1 1/2 tbsp

butter, divided

2 tbsp

extra virgin olive oil, divided

1/2 tsp

fresh thyme, divided

1 clove

garlic, minced

medium yellow onion, finely chopped

bay leaf

2 cups

diced butternut squash

1/2 tsp

wild porcini sea salt + more for garnish

1 1/2 cups

short grain brown rice

1 cup

white wine

1/2 tbsp

chopped fresh sage

1/2 cup

freshly grated parmesan cheese

black pepper