Portobello-Shiitaki-Oyster Mushroom Risotto

You may be thinking - didn't she already write about a mushroom risotto (porcini risotto)? Well, yes, I did... but this one is very different. For one, I use different mushrooms in this recipe. I also use red wine instead of white, and I use pecorino instead of parmigiano. There are a few other slight differences as well, but both are very delicious.  I made this risotto because I purchased a gourmet mushroom mix pack, including Oyster, Portobello, and Shiitaki mushrooms. Originally thinking I would make it for a pasta dish...but then I decided to go with Risotto because the mushroom dish I was thinking about includes pancetta, and I didn't have any handy (so TBA on this recipe one day!).  We enjoyed this risotto with a glass (or two) of our homemade Cabernet Sauvignon. I recommend finding good wine to drink with this, as well as use in the recipe.

Ingredients: Serves 4

• 6-7 cups chicken broth, as needed
• 1 tablespoons butter
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 shallot, chopped
• 1.5-2 cups Arborio rice
• 1/2 cup Red Wine
• 3 sprigs of thyme, pricked off the sprig
• 1 sprig of Fresh Rosemary, pricked off the sprig
• 4oz Mushroom mix: Oyster, Portobello, Shiitaki 
• 1/3 cup Pecorino cheese, grated
• Pinch of Crush Red Pepper
• Salt and pepper, to taste

Heat the chicken broth in a medium sauce pan. Keep warm over low heat.

In a medium skillet, melt half the butter over medium heat and add the olive oil. Add half the onion and garlic. Once translucent, add the mushrooms. Mix well and cook over medium heat. Season with a little salt and pepper. Once they start to get soft, turn off heat and set aside. You don't want to over cook them as they will continue cooking in the risotto.

In the mean time, in a separate, large saucepan, melt the rest of the butter over medium heat and add in olive oil. Add in remaining onion, garlic, a pinch of crushed red pepper. Cook until translucent. Add rice and cook for 2 minutes, stirring to coat each grain. When the rice begins to make a crackling sound, add the red wine. Stir constantly, letting the red wine cook off and the rice absorb the wine.

After about 90 seconds, add in 1 ladle of the warm broth and stir until the rice has absorbed the liquid. Repeat this process, adding the remaining broth, one ladle at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.  About midway, add the mushroom mix along with the rosemary and thyme.

Test the rice to see if it is done. It should be slightly al dente, but creamy.  Add additional salt and pepper as needed.  After you add in your final ladle of broth, add in the grated pecorino cheese and stir well until cheese is blended. 

Plate in a bowl and garnish with fresh rosemary.