Mushroom Risotto

Ingredients

• *320g arborio rice
• *300g mixed mushrooms, sliced
• *1 liter chicken or vegetable broth, warm
• *1 cup dry white wine
• *1 shallot, finely diced
• *60g Parmigiano Reggiano, grated
• *3 tbsp butter
• *2 tbsp olive oil
• *Fresh parsley

Instructions

1. 1Heat broth and keep it warm on a low simmer. In a separate pan, saute mushrooms in olive oil until golden. Set aside.
2. 2In a heavy-bottomed pot, melt 1 tbsp butter and cook shallot until translucent.
3. 3Add rice and toast for 2 minutes, stirring constantly. Pour in wine and stir until absorbed.
4. 4Add warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue for 18-20 minutes.
5. 5When rice is creamy and al dente, stir in mushrooms, remaining butter, and Parmigiano. Cover and rest for 2 minutes.
6. 6Serve garnished with parsley and extra Parmigiano.