Mushroom & Herb Risotto

By shauna

Ingredients

• 1/2 lb. Shiitake Mushrooms, stems removed ( do not discard ), halved
• 1/2 lb. Button Mushrooms, quartered
• 1/2 lb. Cremini Mushroooms, quartered
• 1 Tbsp. Garlic, minced
• 1 C. Dry White Wine
• Salt & Freshly Ground Black Pepper
• 6 C. Chicken or Vegetable Broth
• Reserved Shiitake Stems
• 1/2 C. Shallots, minced
• 2 C. Arborio Rice
• 1 Tbsp. Unsalted Butter
• 1/2 C. Parmesan, shredded
• 1/2 C. Fresh Parsley, chopped
• 1/4 C. Fresh Chives, chopped
• 1 Tbsp. Fresh Thyme, chopped
• Crumbled Goat Cheese

Preparation

Step 1

Saute mushrooms & garlic in 3 Tbsp. oil in a saute pan over med-high heat for 5 min. Deglaze with wine, reduce till evaporated, then season with salt & pepper. Transfer mushrooms to a bowl & set aside. Simmer broth along with the shiitake stems in a saucepan; keep hot over low heat. Saute shallots in 3 Tbsp. oil over med-heat. in the same saute pan used for the mushrooms. Cook till soft, 3-4 min; do not brown. Stir in the rice & cook 1-2 min. to coat grains with oil. Add wine; simmer, stirring constantly, till the liquid evaporates, about 2 min. With a wooden spoon, stir in 1/2 C. broth & simmer till it is completely absorbed. Continue adding broth in 1/2 C. increments, stirring frequently & adding more broth only after the previous addition is absorbed. Taste the rice after cooking it for 15 min; continue cooking till it is firm, but not chalky in the center. Off heat, stir in the reserved mushrooms, then finish with butter, parmesan, herbs salt & pepper. Sprinkle with goat cheese before serving.