Mushroom and Butternut Squash Risotto -2 cups butternut squash, peeled and cubed 3 Tbls olive oil, divided 1 cup boiling water ½ ounce dried porcini mushrooms 1 (12 oz) package shiitake mushrooms, chopped ½ cup shallots, finely chopped 4 cloves garlic, minced 1 cup Arborio rice ⅓ cup dry white wine (or chicken stock) 2½ cups chicken stock ⅓ cup Parmesan cheese ½ tsp salt ¼ tsp black pepper