Mushroom Risotto

    Earthy,bold, creamy, and salty; the perfect flavor combination for a delicious hearty risotto dish. If you are like me, you truly appreciate a good bowl of risotto. You can make a whole meal out of just some good creamy Arborio rice. Mushroom Risotto.


Ingredients:

• 1 package mixed mushrooms, (cremini, shitake, oyster)
• 1 1/2 cups Arborio rice
• 1/2 large shallot diced
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups beef stock
• 1/2 cup grated Romano cheese
• 1 tsp thyme
• Fresh chopped basil
• Salt/pepper

1. In large saute pan, melt butter and drizzle the olive oil. Saute the diced shallots.

2. Add in chopped up mixed mushrooms.

3. Once tender, remove from pan and sit aside on a plate.

4. In same pan brown the rice just a bit then pour in the white wine and bring to a simmer.

5. Slowly stir in 1/3 cup of stock at a time, constantly stirring as the rice will begin to soak up the

liquids.

6. Keep stirring and adding a bit of the stock each time as the rice will gradually swell and absorb all the liquids.

7. Stir in the thyme, basil, and salt and pepper once all the liquid has been consumed and the rice is tender.

8. Mix back in the mushroom mixture and dig in!

    This was definitely as described above in the intro. A delicious full flavored risotto dish.

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4+