The mushrooms (chanterelles or whatever you like/can find in stores) can be prepared in advance, or in a separate pan while you are preparing the farro risotto and squash (steps 1 and 2). Then add them to the main dish either in step 3, or at the end with the sage leaves as garnish.
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Then add them to the main dish either in step 3, or at the end with the sage leaves as garnish.
I defer to your recommendation - add to main stew.