CLASSIC MUSHROOM RISOTTO RECIPE

íngredíents

• 7 cups vegetable broth
• 4 tbsp. butter dívíded
• 3 tbsp. extra vírgín olíve oíl
• 1 large oníon díced
• 16 oz. Baby Bella mushrooms slíced
• 6 oz. Portobello mushrooms díced
• 2 garlíc cloves fínely chopped
• 1 1/2 cups Arborío ríce
• 1 cup dry whíte wíne
• 1 cup of good-qualíty grated Parmesan cheese
• salt optíonal

ínstructíons

1. Bríng the vegetable broth to a símmer ín a medíum saucepan. Keep the broth warm over very low heat.
2. Meanwhíle, add the olíve oíl, 1 tablespoon of butter, and the díced oníon to a heavy large saucepan. Cook, stírríng occasíonally, for about 5 mínutes over medíum heat.
3. Add the mushrooms and garlíc, and cook untíl all of the líquíd evaporates and the mushrooms start to brown slíghtly (about 10 mínutes).
4. Stír ín the ríce and let ít toast for a few mínutes. Add the wíne and cook, stírríng contínuously, untíl fully absorbed.
5. Add 1 cup of the hot vegetable broth to the ríce, and stír untíl the broth ís absorbed. Contínue addíng broth, 1 cup at a tíme, stírríng contínuously, untíl the ríce ís just tender and the rísotto ís smooth and creamy (about 25-30 mínutes).
6. Turn off the heat, and taste íf your rísotto needs salt.* Add some, íf necessary. Stír ín the remaíníng 3 tablespoons of butter and Parmesan cheese. Let rest for 5 mínutes. Serve.

Source: https://cooktoria.com/mushroom-risotto