Mushroom Risotto

📝 Ingredients

• 500 g Mushroom
• 1/2 tsp Salt
• Freshly Ground Black Pepper
• 2 tbsp Olive Oil
• 2 tbsp Olive Oil
• 1 medium Onion (chopped)
• 2 clove Garlic (chopped)
• 1 1/2 cup Arborio Rice
• 6 cup Chicken Stock
• 2 tbsp Butter
• 1/2 cup Parmesan Cheese

👨‍🍳 Instructions

1. 1Slice Mushroom and set aside. In a pan, heat olive oil over medium-high heat then add sliced mushroom, salt, and black pepper. Stirring occasionally and cook until soft and browned. Remove from the pan.
2. 2Using the same pan, heat olive oil over medium heat, sautee onion until translucent then add garlic, cook for 1 minute. Add arborio rice then stir and cook for 1 minute.
3. 3Add 1 cup of chicken stock at a time, stirring constantly until mostly absorbed or about 3 minutes. Continue adding broth and stirring constantly until absorbed and the rice is tender. Total time is about 18 minutes. Turn off the heat.
4. 4Add in mushroom ¾ cooked mushroom, butter, and parmesan cheese. Stir until well combined.
5. 5Place risotto into bowl then garnish it with more mushroom on top, fresh parsley and parmesan cheese. Serve immediately and enjoy!