Mushroom Risotto Recipe

Serves 4-6

Ingredients

Turn your stove to low heat, and in a heavy saucepan, warm the broth. In another large pan, add about 2 tablespoons of olive oil and allow to heat up over medium to high heat. Stir in your sliced mushrooms, allowing them to cook until they begin to soften and their juices are released. This should take about 3 or 4 minutes. Once they are cooked, pour the mushrooms and juices into a bowl and set them aside for later.

In the large saucepan, drop in the remaining 1 tablespoon of olive oil. Add the onions and allow them to cook for about a minute and a half. Begin adding the rice, while mixing to coat it with the oil. The rice should start to change colors. When it is a little golden, slowly add the wine, stirring constantly until it has become absorbed.

At this point you will begin to add the broth, 1/2 cup at a time...continuing to stir until all the liquid is absorbed. Repeat this process until the rice is cooked and tender but not soft...al dente as the Italians would say! This should take up to about 20 minutes to accomplish... switch arms if you get tired but don't stop stirring!

Lastly, stir in the mushrooms and their liquid, the butter and cheese. At this point you can season the risotto with a little bit of salt and pepper... or leave that up to each individual guest. Serve and enjoy!

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