Mushroom and Butternut Squash Risotto

Name: Mushroom and Butternut Squash Risotto
Ingredients: 3 cups low-sodium chicken broth; 1/4 cup dried porcini mushrooms; 3 tablespoons extra-virgin olive oil; 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups); Kosher salt and freshly ground black pepper; 1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced; 2 medium shallots, chopped; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 2 tablespoons unsalted butter, cut into pieces; 1/2 cup grated Parmesan, plus more for passing; 2 tablespoons chopped fresh Italian parsley