INGREDIENTS:

• 4 cups beef broth
• 3 tablespoons olive oil
• 1 pound quality mushrooms
• 3 cloves or garlic
• 1/2 cup of onion
• 2 shallots, diced
• 1 cup Arborio rice
• 4 oz of soft goat cheese
• 1/2 cup dry red wine
• 1/4 firm sheep or goat like Manchego
• Salt & Pepper to taste
• Fresh Thyme or sage for garnish

INSTRUCTIONS:

1. Warm the broth in a sauce pan over low heat
2. Warm 3 tablespoons olive oil in a large saucepan over medium-high heat.
3. Saute onion for 2 minutes until they begin to turn translucent
4. Add shallot and cook 1 minute more
5. Stir in 1/4 of the mushrooms and garlic.  Cook for 2 minutes. Be careful not to burn the garlic
6. Add rice and sir to lightly brown, about 3 minutes. When the is lightly browned, pour in wine.  Stir constantly until the wine is fully absorbed.
7. Add 1/2 cup of the warm broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed.  
8. After all the broth is added, add the remaining mushroom and goat cheese.  
9. Continue stirring to incorporate. Risotto should be serve  al dente.  This should take 10-15 minutes after the last broth is added.
10. Remove from heat, season with salt and pepper to taste.  Top with grated cheese.  
11. Serve immediately.