Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto

Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings

2 tb butter
1 tb olive oil
1 shallot, finely diced
1/2 pound baby portobello mushrooms, quartered
1/2 pound medium and large shiitake mushrooms, sliced
1 tb kosher salt, plus more if needed to adjust seasoning
3/4 cup good dry white wine
1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio
5-6 cups low sodium vegetable stock, simmering
1/2 lemon, juiced
4 tb cambozola cheese
1/4 bunch parsley, roughly chopped, optional
1/4 cup parmigiano reggiano, grated, optional

In a 2 quart saucepot, bring the stock to a boil, lower the heat, and cover. Melt the butter and add the olive oil in a heavy bottomed medium saucepan or sautoir over medium to low heat. Add the minced shallots and cook until tender and not browned, about 5minutes. Increase heat to medium and add the sliced mushrooms. Sprinkle with salt and continue to cook until mushrooms have sweat through, about 5-10 minutes. Add rice, and stir for one minute. Make sure each grain of rice is equally coated with the mixture.

De-glaze the pan by adding the white wine and stir until all the liquid is completely absorbed. Add 1 cup of the simmering stock and keep stirring until all liquid is absorbed, about 4 minutes. Add a 1/2 cup of more liquid at a time, continuing until each addition of stock is absorbed and until mixture is creamy and rice tender, about 25 minutes.

Stir in cambozola, or mild blue cheese such as gorganzola, until creamy. Adjust seasonings with salt and pepper.

Transfer to serving dish or plates, add a splash of squeezed lemon juice over the top and garnish with chopped parsley and grated parmesan.