Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio Rice
• 1 lb Cremini Mushrooms
• 1 oz Dried Porcini Mushrooms
• 6 cups Low-Sodium Chicken Broth (Gluten-Free)
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1/2 cup Dry White Wine
• 1/2 cup Parmesan Cheese (Gluten-Free)
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 tbsp Fresh Thyme
• 2 tbsp Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1

   Step 1: Soak dried porcini mushrooms in 1 cup of boiling water for 20 minutes. Reserve the liquid and chop the mushrooms. Add the porcini liquid to the chicken broth and keep warm in a saucepan.

2. 2

   Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

3. 3

   Step 3: Add sliced cremini mushrooms and chopped porcini mushrooms to the pot. Cook until softened and browned, about 8-10 minutes. Season with salt, pepper, and thyme.

4. 4

   Step 4: Add Arborio rice to the pot and stir to coat with the mushroom mixture. Cook for 2 minutes, stirring constantly, until the rice is slightly toasted.

5. 5

   Step 5: Pour in white wine and cook, stirring constantly, until the wine is absorbed, about 3 minutes.

6. 6

   Step 6: Begin adding warm chicken broth, 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed before adding the next 1/2 cup. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

7. 7

   Step 7: Remove from heat and stir in butter and grated Parmesan cheese until melted and well combined.

8. 8

   Step 8: Garnish with fresh parsley and serve immediately.