Mushroom Risotto

Indulge in the earthy flavors of shiitake, cremini, and dried porcini mushrooms blended with creamy Arborio rice, creating a comforting and satisfying Mushroom Risotto.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried porcini mushrooms, rehydrated and chopped
• 1 cup cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

In a saucepan, heat the vegetable broth over low heat and keep it warm

In a large skillet, heat the olive oil over medium heat

Add the chopped onion and garlic, saut until softened

Add the rehydrated porcini mushrooms, cremini mushrooms, and shiitake mushrooms to the skillet

Cook until the mushrooms are tender

Add the Arborio rice to the skillet and stir to coat the rice with the mushroom mixture

Pour in the white wine and cook until it is absorbed by the rice

Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more

Continue cooking and stirring the risotto until the rice is creamy and tender, about 20 minutes

Stir in the grated Parmesan cheese and season with salt and pepper to taste

Garnish the mushroom risotto with chopped fresh parsley before serving