Pumpkin Risotto With Wild Mushrooms

1lb Risotto
8 oz. extra virgin olive oil
2 cloves or garlic—minced
1 onion—finely chopped
1 tsp fresh thyme
2 lbs wild mushrooms—golden chanterelles (may substitute Portabellini or Crimini and add dry porcini mushrooms for added flavor)
1 qcorn squash or pumpkin
2 qts chicken stock
1 cup white wine
1 cup parmesan—grated
Salt & pepper to taste
Garnish:
1 oz. toasted pinenuts
thyme sprigs

Pumpkin:
Peel and seed pumpkin, cut into 2 inch squares.
Toss in bowl with olive oil, salt and pepper
Place in a baking dish with ¼ cup chicken stock. Cover and bake for approximately 45 minutes at 350 degrees
Remove from the oven and let cool
Pass through potato ricer or lightly pulse in food processor, set aside

Mushrooms:
Clean mushrooms. If small Chanterelles are used, leave whole. If domestics are used (Portabellini or crimini), cut into fours
In large sauce pan heat 4 oz. of extra virgin olive oil. When hot, add minced garlic and fresh thyme, stir quickly as not to burn garlic. Wooden spoon works great, especially for risotto stirring.
Add mushrooms and stir occasionally, let edges brown (4-5 minutes)
Season to taste with salt and cracked pepper
Remove from heat and set aside

Risotto:
Heat 4 oz. extra virgin olive oil in large sauté pan
Add onion, stir until translucent (3-4 minutes)
Add rice (DO NOT PRE-RINSE). Either Arborio or Carnarolli
Stir quickly using wooden spoon
Add 1 cup white wine and stir
Slowly add your stock in 1-2 cup increments and continue to stir
When liquid is nearly incorporated, add more stock and continue to stir
When all stock is nearly used, the risotto should be creamy in consistency, but still firm
Add pumpkin and stir
Add mushrooms and stir
Add salt and pepper to taste
Add additional tock if necessary
Add parmesan and one last final stir!

Garnish with toasted pinenuts and thyme sprigs