The night before you want to cook risotto, soak wheat berries in a bowl with water at least 1 inch higher than berries for at least 12 hours. Make sure to add water if necessary in that time keeping grains covered. When ready to cook, rinse and drain.

Add peeled onions to a food processor or finely mince with a knife. We are looking for very fine chop, almost a paste.

Cut cleaned button mushrooms in half. Peel garlic and chop.

Cut squash, scrape seeds out with a spoon, and slice with skin on into wedges.

Clean carrots and cut off tops and tips. Set aside some greens if fresh for garnish or use parsley.

Crush or chop walnuts and set aside.

In large pot over medium heat, brown the garlic in ¼ cup olive oil or butter. Add the onions and button mushrooms until thoroughly caramelized.

Season with salt and pepper.

Add a splash of red wine and raisins at this point if you are choosing this option, and simmer until reduced down but still wet.

Preheat oven to 425°F.

Add the drained wheat berries and fresh water (or broth) and cover and cook for an hour. Check and cook for another half hour uncovered until wheat berries are cooked and liquid is absorbed. Season if necessary with salt and pepper.

While risotto simmers, add squash wedges and carrots, seasoned with salt and pepper, to a roasting sheet. Cover with foil and bake for 30 minutes. Remove foil and bake until well roasted, about 15-20 minutes. Keep warm.

During risotto and veggies cooking, slice chanterelles lengthways in nice slivers. Set aside.

Heat ¼ cup oil or butter in frying pan on medium heat and fry chanterelles. Season with salt and pepper. Cook until richly browned.

Dish the risotto onto plates and top with roasted vegetables and chanterelles, garnish with a bit of carrot greens (or parsley) and crushed walnuts.