Mushroom Risotto

Ingredients:

10 oz fresh mushrooms

2 tbsp butter

2 medium shallots, chopped

1 ½ cups arborio rice

½ cup dry white wine

4 to 5 cups vegetable, mushroom, chicken or beef broth

Fresh parmesan

1. Heat the broth in a pot on the stove and keep it on low while making the risotto.

2. In a large skillet, over medium heat, sauté mushrooms until they begin to brown.

3. To the skillet with mushrooms, add butter and chopped shallots. Cook for about 5 minutes.

4. Add arborio rice and brown in the skillet.

5. Stir in white wine and a little salt and pepper. Cook for a few minutes.

6. Stir in ½ cup of warm broth to the skillet. Let simmer until stock has just evaporated.

7. Stir in another ½ cup of warm broth. Continue until all stock is used and rice is tender.

8. Mix in any fresh herbs or spices you’d like to use. Top with fresh parmesan.