Mushroom and Squash Risotto

Name: Mushroom and Squash Risotto
Ingredients: 1/2 ounce dried porcini mushrooms; 1/2 pound shiitake mushrooms; 1 bay leaf; 1 cinnamon stick, broken in half; 3 black peppercorns; Kosher salt; 1 pound mixed mushrooms (such as oyster and cremini); 6 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 clove garlic, finely chopped; 1/4 teaspoon red pepper flakes; 8 ounces butternut squash, peeled, seeded and diced; 1/2 medium onion, finely chopped; 2 cups arborio rice; 1 cup dry white wine; 1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving; 1/2 cup chopped fresh parsley