Mushroom Risotto

INGREDIENTS

• 5 Tbsp unsalted butter (This is important! Salted butter will make your mushrooms spongy)

• 2 cloves garlic, minced

• 4 medium shallots, minced

• 4 cups mushrooms, diced (I prefer a variety. I use oyster, cremini and chanterelle)

• 2 1/2 cups arborio rice

• 1 cup dry white wine

• 8 cups low-sodium vegetable or chicken broth

• 1 tsp lemon zest

• Salt and pepper to taste

• Parmesan or Asiago cheese, grated to garnish

• fresh parsley, chopped to garnish

INSTRUCTIONS

1. In a dutch oven or large stew pot, melt butter over medium high heat.

2. Add garlic, shallots and mushrooms. Saute until mushrooms start to brown. About 8 minutes.

3. While mushrooms cook, heat broth on low in a separate pot.

4. Add arborio rice to the mushrooms. Cook for 2 minutes, stirring continuously.

5. Add about a tsp of salt and some pepper. You can always add more later.

6. Add white wine and stir.

7. Add lemon zest and stir.

8. Reduce heat to medium-low.

9. Add broth 1 ladle full at a time. Stir continuously until broth is absorbed.

10. Repeat this process until all of the broth is added and the rice is soft enough to flatten between 2 fingers.

11. When the rice is done, taste and add more salt and pepper if needed.

12. Serve warm and garnish with cheese and parsley.

You are definitely going to get an arm workout with this recipe. It is important to stir continuously to prevent the rice from sticking to the bottom of the pot.