Tubetini risottata with charred Brussels, fennel and toasted mushrooms

Toasted the tubetini in olive oil on medium-hight. Poured 4 cups of hot mushroom and beet stock over toasted tubetini. Incorporated 1 cup of stock at a time on medium heat, constantly stirring until pasta is tender, added 1 cup marinara and mounted with a couple tablespoons of red wine. Meanwhile, toasted seasoned enoki and thinly sliced king oyster mushrooms in a scorching hot pan. Then I used the pan to char the blanched Brussels sprouts. Added the Brussels into the pasta, plated and topped with fresh fennel sprigs and toasted mushrooms.