Risotto with Mushrooms

Ingredients

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

Steps

1. Heat vegetable broth in a saucepan and keep it at a gentle simmer.
2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped shallots and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Season with salt and pepper.
4. Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the grains are translucent. Pour in the white wine and stir until it's completely absorbed by the rice.
5. Add one ladleful (about 1/2 cup) of simmering broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring frequently, until the rice is creamy and al dente, about 20-25 minutes. You may not use all the broth.
6. Remove from heat. Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese until melted and combined.
7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh parsley if desired.