Mushroom risotto



  • 3Tbsp olive oil
  • 1 sweet onion,finely chopped
  • 1 clove garlic minced
  • 10 oz mushrooms,sliced
  • 1/2 cup white wine
  •  1 cup Arborio rice
  • 2 1/2 -3 cups of chicken broth
  • Salt and pepper
  • 1 cup grated parmesan
  • 1/3 cup shaved parmesan
  • 2 Tbsp finely chopped parsley


In a medium pot, warm up the chicken broth over low heat. Heat up the oil in a large saucepan and cook the minced garlic and diced onions until soft for about 3-4 minutes. Add mushrooms and stir everything together until the water evaporates about 5 minutes.

Add the rice and stir constantly. When it becomes golden in color add white wine, salt and pepper and stir well until the wine is all absorbed. Start adding the chicken broth a little bit at the time and stir well and continuously until the broth is absorbed. Keep adding the chicken broth until you finish it and the rice is al dente, usually takes 15-20 minutes. Turn off the heat and stir in the grated parmesan cheese. Adjust the seasoning if needed.

Serve warm,topping each plate with shaved parmesan and parsley.

-Bon appetite!

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