Mushroom Risotto

Ingredients

8 cups beef stock (or substitute canned beef stock or broth)
1/2 cup dry white wine

2 tablespoons soy sauce

3 tablespoons olive oil, divided
4 cloves garlic, chopped
2 shallots, diced (or 1/2 red onion)

0.5 pound portobello mushrooms, thinly sliced

0.5 pound cremini mushrooms, quartered

1 pound white mushrooms, quartered

16 oz orzo pasta or Arborio rice

sea salt to taste

freshly ground black pepper to taste

1/4 cup finely chopped chives

5 tablespoons butter, divided

2/3 cup freshly grated Parmesan cheese

1/2 cup mascarpone cheese (optional)

1/2 cup chopped green onions, for garnish

In a saucepan, combine the beef stock, wine, and soy sauce.  Warm over low heat.  Don't boil.

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook garlic for 1 minute.  Add onions, cook 1 minute.  Stir in the mushrooms, and cook until soft, about 15-20 minutes. Remove mushroom mixture and liquid, set aside.

Add 3 tablespoons of the butter and rice/orzo.  Stir to coat, cook a few minutes until rice/orzo begins to brown.

Add 1/2 cup broth to the rice/orzo, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice/orzo is al dente, about 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, 2 tablespoons butter, chives, parmesan, and mascarpone (if desired). Season with salt and pepper to taste.

Top with chopped green onions and serve.