Pumpkin Risotto With Mushroom "Marmalade"

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3 tablespoons vegetable oil

3/4 pound fresh porcini or stemmed shiitake mushrooms—1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick

Salt and freshly ground pepper

1 medium shallot, thinly sliced

1 garlic clove, thinly sliced

2 tablespoons sugar

1 tablespoon water

3/4 cup dry red wine, such as Amarone (Note from Marc: Uncharacteristically we left some wine in the bottle (an amazing Cabernet), so that's what I used this time)

1/2 cup red wine vinegar

1/2 tablespoon unsalted butter

5 cups chicken stock

1 tablespoon extra-virgin olive oil

1 small onion, minced

1 cup arborio rice (6 ounces)

3 lbs pumpkin or squash

4 tablespoons unsalted butter

One 2-ounce piece Parmigiano-Reggiano cheese, for shaving plus 1/2 cup grated parmesan for the risotto

2 teaspoons chopped mixed herbs, such as chives, mint and tarragon

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