Mixed Mushroom Risotto

• 2 Tbsp butter
• 2 cups flavorful mushrooms (oyster, shiitake, or chanterelle)
• 2/3 cup brandy, vermouth, or dry white wine
• 5-6 cups organic vegetable stock
• 1/3 cup of peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice or other risotto rice
• 1/3 cup freshly grated parmesan cheese
• salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley or chives

1. Clean, trim, and cut mushrooms into half-inch to one inch pieces. Bring stock to simmer in saucepan.

2. In different medium-sized saucepan, melt butter over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding butter). Add rice and stir to combine. Add brandy/vermouth/wine, bring to a boil, and reduce liquid by half, about 3-4 minutes.

3. Add simmering stock, 1/2 cup at a time, stirring enough to keep rice from sticking to edges of pan. Stir rice almost constantly - stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in risotto. Wait until stock is almost completely absorbed before adding next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4. Stir in Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.