Three Mushroom Risotto - Chanterelle, Black Trumpet and Baby Shitake

Last weekend I wrote about making a Smoked and Grilled Octopus with 3 Mushroom Risotto.  I posted the recipe on how I make the Smoked and Grilled Octopus but I never posted the recipe for the 3 Mushroom Risotto.  

So here we go....

1st off this recipe is (!*@# delish.   YUM YUM Risotto.  

The idea for the recipe that night came from when I was walking around Union Market.   I saw the most beautiful Chanterelle Mushrooms and so it began.  

Shopping with you eyes, belly and nothing more is always a fun day :)

Lets start with the mushrooms.   I used:

1 large handful of Chanterelle Mushrooms
1 large handful of Black Trumpet Mushrooms
1 large handful of Baby Shitake Mushrooms


This is like my holy trinity of mushrooms.  I really need to take the time nerding out a bit more with mushrooms.    The new year definitely holds a Mission Mushroom in it.  That is for sure!

1 Large Shallot
4 Garlic Cloves
Pinch of Salt
Ground Black Peppercorn
1 cup of Risotto Rice
2 cups of chicken stock
1 cup of vegetable stock
1/3 cup of Romano Cheese
2 tablespoons of Garlic
1 tablespoon of butter
2 Sprigs of fresh oregano

So the recipe is super simple.  

Chop up the Garlic and the Shallot.    Chop up all three piles of mushrooms.  Heat up a nice skillet and get the oil in it.   Get it nice and hot but keep it on medium heat.    Drop in the shallots and sweat them a bit.   Add in the mushrooms and get them coated with the oil.  Add the butter to give it some flavor and let it coat the mushrooms.  Add in the garlic and the oregano and get all of the flavors together.   Add the rice in and ladel 1 cup of the chicken stock in.    Bring it a slight boil and let it to boil down mixing often.    Ladel in the vegetable stock then and repeat.  Then do it once again with the last bit of chicken stock.     Add in the romano cheese and mix it all around.    Add salt and pepper to taste and SERVE with chopped fresh oregano on top.  

Easy as pie :)