To make the butternut squash cream, peel and dice the butternut squash.
Chop the shallots finely and add to a frying pan with the butternut squash and olive oil.
Cook the shallots until browned, then add water and cook for another 10-15 minutes.
Blend the contents of the pan until smooth.
For the rice, soften the mushrooms in hot water for at least 15 minutes, then prepare a vegetable stock by boiling the onions, celery and carrots. For every 1kg of rice, you need 1/2 litre of vegetable stock and 180g of finely chopped shallots.
Toast the rice in a saucepan without burning it, then add the shallots and the vegetable stock.
Boil until the stock has completely evaporated.
Add the butternut squash cream and more stock and cook until it is ready.
Add the mushrooms 3-4 minutes before you finish cooking.
Serve the risotto in a bowl and top with the amaretti biscuit crumbs.