I love risotto made with a medley of mushrooms. One of the first things I fell in love with when we moved to Melbourne was the variety of mushrooms available in stores - and not just at the markets, but in the supermarket! Fresh shiitake, shimeji, enoki, oyster, king oyster, there are so many available! Growing up, the selection was limited to button or swiss brown - or portobello for the BBQ if you were feeling "fancy".
Most often, I brown shimeji, shiitake, and honey browns in butter, and stir through the risotto as it's cooking. I use good quality beef stock (or consomme) and good quality parmesan.
Finish with a generous shaving off truffle immediately before serving.
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