Mushroom Risotto

Ingredients

• 1½ cup Arborio rice
• 12 oz Mushrooms
• 1 Shallot
• 2 clove Garlic
• 6 cup Vegetable broth
• ½ cup Dry white wine
• ½ cup Parmesan cheese
• 2 tbsp Butter
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley (optional)

Steps

1. Heat broth in a saucepan; keep it at a bare simmer. In a large pot or Dutch oven, heat olive oil and 1 tbsp butter over medium heat.
2. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Remove mushrooms and set aside.
3. Add remaining butter, then sauté chopped shallot until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
4. Stir in Arborio rice and cook for 2 minutes until edges are translucent. Pour in white wine and stir until fully absorbed.
5. Add broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente.
6. Stir in cooked mushrooms, grated Parmesan cheese, salt, and pepper. Cook for 1-2 minutes until heated through.
7. Serve immediately, garnished with fresh parsley if desired.