Melt 25g of the unsalted butter in a good quality, heavy-based pan.
Add the chopped onion and a pinch of salt and cook gently for approx
Add the diced butternut squash and continue to cook over a low heat.
Add the rice and cook for 2 minutes, or until the rice turns transparent.
Add the dry white wine and continue to cook until it has completely evaporated.
Start adding the warm vegetable stock a little at a time, allowing the rice to absorb it each time.
Stir continuously while adding the stock, and simmer for approx 20 minutes.The risotto should now have the look of a rice pudding consistency.
Take o the heat and allow to stand.
Peel the pear and cut into four equal wedges. Remove the pips and cut the pear into slices at an angle.
Pan-fry the wild mushrooms and garlic over a high heat in a little oil and
drain onto kitchen paper.
Add the grated Parmesan to the warm risotto, stir through, and then remove the risotto from the heat. Add the remaining butter in small pieces and stir until it is well emulsified into the risotto and it has a nice creamy consistency.
Taste, and add seasoning if required.
Serve immediately into bowls and top with a scattering of cooked wild mushrooms, sliced pear, crushed Amaretti biscuits, shredded sage and shaved Parmesan to garnish.