Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 lb Mixed mushrooms (cremini, shiitake, oyster)
• 6 cups Vegetable broth
• 1/2 cup Dry white wine (optional)
• 1 medium, finely chopped Shallot
• 2 cloves, minced Garlic
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1/4 cup, grated Parmesan cheese (optional, for dairy)
• 1 tablespoon, chopped Fresh thyme
• 2 tablespoons, chopped Fresh parsley
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat vegetable broth in a saucepan and keep warm over low heat.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more, until fragrant.

3. 3

   Add mushrooms to the pot and cook until they release their moisture and brown, about 8-10 minutes. Season with salt and pepper.

4. 4

   Add Arborio rice to the pot and toast for 1-2 minutes, stirring constantly.

5. 5

   If using, pour in the white wine and cook until absorbed, stirring constantly.

6. 6

   Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Repeat until the rice is creamy and al dente, about 20-25 minutes.

7. 7

   Stir in butter, thyme, and Parmesan cheese (if using). Season with salt and pepper to taste.

8. 8

   Garnish with fresh parsley and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.