This was a very tasty risotto, but extremely time intensive. I will definitely make it again, but only on special occasions! To save on the cost, I bought dehydrated shitakes and boiled them in the chicken broth to rehydrate. After they cooled, I cut them and sauteed them with the other mushrooms.
1/2 lb. shiitake mushrooms, stemmed and halved (reserve stems)
1/2 lb. button mushrooms, quartered
1/2 lb. cremini mushrooms, quartered
1 T. minced garlic
6 T. extra virgin olive oil, divided
1 c. dry white wine, divided
Kosher salt and pepper to taste.
6 c. low-sodium chicken or vegetable broth
1/2 c. minced shallots
2 c. dry arborio rice (DO NOT substitute rice types!)
1/2 c. shredded parmesan cheese
1/2 c. chopped fresh parsley
1/4 c. chopped fresh chives
1 T. chopped fresh thyme
1 T. unsalted butter
Crumbled chevre (goat cheese)
1. Saute shiitake, button, and cremini mushrooms and garlic in 3 T. oil in a saute pan over medium-high heat for 5 minutes. Deglaze pan with 1/2 c. wine, simmering until liquid evaporates. Season mushrooms with salt and pepper; transfer them to a bowl.
2. Simmer broth and reserved shiitake stems in a saucepan for 10 minutes. Strain broth; discard stems. Keep broth warm over low heat.
3. Saute shallots in remaining 3 T. oil over medium heat in the same saute pan used for the mushrooms. Cook until shallots are soft but not brown, 3-4 minutes.
4. Stir in rice; cook 1-2 minutes to coat grains with oil. Add remaining 1/2 c. wine; simmer, stirring constantly with a wooden spoon, until liquid evaporates, about 2 minutes. Stir in 1/2 c. broth; simmer until it's completely absorbed. Continue adding broth in 1/2 c. increments, stirring frequently and adding more broth only after the previous addition is absorbed.
5. Taste rice after cooking it for 15 minutes. Continue cooking until rice is firm but not chalky in the center. Remove risotto from heat.
6. Stir in mushrooms, Parmesan, parsley, chives, thyme, butter, salt, and pepper. Sprinkle risotto with chevre before serving.