Ingredients
Mushrooms
- 1 lbMushrooms, thinly sliced
- 1/2 lbMushrooms, quartered
- 3 tbspButter
- 2 tbspOlive oil
- 3 clovesGarlic, minced
- 1/2 tspSalt
- 1/2 tspPepper
Risotto
- 1 tbspButter
- 1 cloveGarlic, minced
- 1/2Onion, diced
- 1/4 cupWhite wine
- 1.25 cupArborio rice
- 4 cupsChicken broth
Finishes
- 1/2 cupHeavy cream
- 1/2 cupParmesan cheese, grated
- 1/2 tspSalt
- 1/2 tspPepper
- Parsley, chopped
Instructions
- 1
Add 3 tbsp butter and 2 tbsp oil to pot, heat on medium heat until melted.
- 2
Add garlic, cook shortly until fragrant. Add mushrooms, cook over high heat until golden-brown.
- 3
Remove mushrooms from the pot. If there are mushroom juices, add to chicken broth. There should be 5 cups of broth total.
- 4
Melt 1 tbsp butter over pot. Then add garlic and onion. Cook for a couple minutes.
- 5
Add wine and deglaze, cook for a couple minutes.
- 6
Add rice, cook and stir for a minute. Until the rice is translucent but not burnt.
- 7
Add 1/3 of the broth. Stir, then leave for 3 minutes, until the broth is mostly evaporated.
- 8
Repeat until all the broth is gone.
- 9
Add cream, parmesan cheese, salt, pepper, mushrooms, and stir!
- 10
Optionally garnish with parsley.
- Italian