Mushroom Risotto Recipe

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 pound cremini mushrooms sliced
• 2 shallots finely chopped
• 1 cup Arborio Rice
• 1/2 cup dry white wine
• 3 cups low sodium chicken broth (warmed)
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons chopped fresh parsley (optional)
• salt and pepper to taste

Instructions

1. 1

   In a large skillet over medium to medium-high heat, melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.

2. 2

   Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.

3. 3

   Add the warmed chicken broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes.

4. 4

   Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese, and, if desired, freshly chopped parsley. Salt and pepper to taste.