Maitake Mushroom Risotto

Photo by @mlindsayhuptar

Ingredients:

1 small butternut squash
8 Tbsp Olive oil, divided
3 cups Maitake mushrooms
1 cup cooked farro
1 Tbsp muscatel wine vinegar
1 ½ cups Mustard greens
⅓ cup Verjus
2 Tbsp minced shallot
1 tsp Dijon mustard
½ cup ricotta salata
Salt and pepper

Directions:

For the squash: Heat the oven to 375°F. Cut the squash in half and scoop out the seeds. Brush the squash (skin-on) with 2 Tbsp. olive oil and season with salt and pepper.

Place each squash, cut-side down, on a rimmed baking sheet. Roast until very tender, about 55-60 minutes. Remove the baking sheet from the oven and let the squash rest until cool enough to handle. Scoop out the flesh and discard the skin. Transfer to a blender purée the squash. 

For the mushrooms: Heat a medium skillet over medium-high heat and add 3 Tbsp oil. Sear mushrooms until they are caramelized and fully cooked, about 12-15 minutes. Remove from heat. Add farro, muscetal wine vinegar, salt and stir to combine.

For the mustard greens: In a mixing bowl, toss mustard greens with verjus, 3 Tbsp. olive oil, shallot, mustard, salt and pepper.
To assemble: Place a small dollop of warmed butternut squash puree in the center of the plate and spread in a circle to create a well. Spoon farro and mushroom mixture into the center of the butternut squash puree. Place seasoned mustard greens on top of the mushroom mixture. Sprinkle grated ricotta salata on top of the salad and serve immediately.