2 pounds (approx. 12 cups) mushrooms (shiitake, portobello, oyster and/or crimini)
4 tablespoons olive oil, divided
3/4 pound (1 1/2 cups) unsalted butter, divided
Salt to taste
White pepper to taste
1 1/2 pounds Italian sausage links
2 1/2 cups calabaza squash, peeled, seeded, in 1/2" dice (or substitute butternut squash)
2 medium onions, diced
1 1/2 pounds Arborio rice
2 each bay leaves
2 cups white wine
1 gallon plus 2 quarts hot vegetable or chicken stock
3 tablespoons chives
2 1/2 tablespoons lime zest
1 1/4 cups Wisconsin Asiago cheese
2-3 tablespoons truffle oil (white or black)
Mushroom & Sausage Mixture:
Preheat large sauté pan over medium heat. Slice mushrooms lengthwise, trimming down oversized portobellos. Add 2 tablespoons olive oil and 1 tablespoon butter to heated sauté pan.
When butter melts, add mushrooms and sauté for 5 minutes, stirring often. Season with salt and white pepper. Remove from heat and set aside.
Preheat oven to 350ºF. Roast the sausage for 20 minutes or until just cooked through. Slice into 1/4" thick disks and then in half circles. Add to mushrooms
Heat salted water in sufficient amount to cover squash to a boil in a large pan. Add squash and simmer until tender (about 5 minutes). Strain and cool immediately. Set aside.
Preheat a deep pan. Add remaining 2 tablespoons olive oil and 3 tablespoons butter. When butter is melted, add diced onion and sauté on medium heat until onions are tender and translucent.
Add Arborio rice and bay leaves. Stir with wooden spoon until coated with butter.
Add the wine and stir. Simmer until wine is absorbed.
Add hot stock, one cup at a time, stirring until absorbed. Continue adding stock slowly one cup at a time, stirring often until rice is tender and creamy.
Stir mushroom-sausage mixture, squash, chives, lime zest, Asiago cheese and remaining butter into the rice.
Season with salt and white pepper. Drizzle in truffle oil.
Divide among 12 warm soup plates. Serve risotto immediately.