This came out really well, and it was the first time I've roasted butternut squash. I had wanted to add saffron, and I completely forgot. Drat. The morels were dried and I rehydrated them in the warm chicken broth that was added to the arborio rice. This was my first time cooking with dried morels and the flavor is definitely muted when compared to fresh morels. I think that may be the last and only time I buy the dried stuff and instead I'll stick to buying them locally when in season. I served this with seared scallops which makes a great pairing (Chef Geoff's gave me the idea). I made the risotto as I've made it before, sautee onion and garlic, add some fresh herbs (sage and thyme), add white wine, and then pour warm chicken broth and stir as the rice slowly cooks, then season. I used 4 cups broth for 1 cup rice. I chopped up the rehydrated morels, tossed them in, as well as the chopped up butternut squash. I don't have a heavy duty peeler, so I roasted the squash with the skin, just cut it in half, removed the seeds and baked at 400 for about 40 minutes with salt, pepper and olive oil. When it was tender I sliced off the skin and cubed it. This really makes a great fall dish, but next time I'll skip the morels and remember to add saffron!
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