Mushroom Risotto

Ingredients:

2 tbsp Olive Oil

1-2 Shallots, minced

2 tbsp Butter

1 lb sliced Mushrooms

2 cloves Garlic, minced

1 tsp Thyme

Salt & Pepper

1 1/2 cups Arborio Rice

1/2 cup White Wine

5 cups Chicken Stock

1 cup Parmesan

 

Instructions:

Heat the chicken stock in a medium pot and keep warm. Heat the oil in a large pot on medium heat and add the shallot. Cook for a few minutes until softened. Add the butter, mushrooms, garlic, thyme, salt and pepper. Cook for a few more minutes until the mushrooms are softened. Add the rice and toast for 1-2 minutes. Add the white wine. Once absorbed, gradually add one or two ladles of chicken stock at a time. Only add more when absorbed. Stir constantly. This will take about 25 minutes. When the rice is fully cooked and doesn’t need more stock, take it off the heat. Add the Parmesan and stir to combine. Enjoy!