Mushroom Risotto

Before I ever made Risotto, all I heard was how intense and difficult the process was. Once I made it, i had no idea what those people were talking about. Don't get me wrong, this isn't like throwing water and rice in a pot and walking away, but it most certainly is not difficult. The main thing about Risotto is being prepared, especially if you've never made it! All your ingredients should be chopped, warmed up and ready to cook before the rice ever touches the pan.

Now, to be honest, I used a non stick pan and would probably recommend a stainless steel one. Risotto is cooked "low and slow." Low heat, lots of stirring and patience will allow you to create something totally amazing, even if your experience in the kitchen extends no further than microwave Mac and Cheese, I promise!

What you'll need: 

- 1 cup Arborio (or any short grain rice).

- 3 cups chicken broth (used Vegetable if going for vegetarian option). Reserve an extra 1/2 cup in case you need it. 

- 1/2 cup of white wine

- 2 shallots, diced

- 3 garlic cloves, minced

- 1 medium onion, diced

- 1lb Crimini mushrooms, diced 

- 2 tablespoons fresh thyme, chopped

- 2 tablespoons fresh parsley, chopped

- 1/2 cup of freshly grated Parmesan cheese (get the good stuff)

 - 3 tablespoons butter

What to do: 

- Heat the Chicken Broth in a sauce pan, and keep warm over a low heat.

- Heat 1 tablespoon butter in a pan, add in half your shallots, onions and garlic. 

- Over a medium high heat, stir until the onions turn translucent, about 5 minutes.

- Add in your mushrooms and allow to cook until browned. Stirring frequently.

- Season with salt and pepper and half of the herbs, cook through for 1 minute. 

- Set aside. 

- Heat a pan (the same one is recommended) on medium high heat.

- Add in oil, remaining butter, onion, garlic and shallots. 

- Cook through until translucent, about 5 min.

- Add the rice and stir quickly to coat with oil, allow to toast for about 1-2 minutes. 

- Add in the 1/2 cup of wine and allow the rice to cook through and absorb.

- With a ladle, add in 1 cup of the broth and stir until it has absorbed fully into the rice.

- Continue to do this until all of the broth has been absorbed. This should leave your rice creamy and ever so slightly firm. 

- Stir in your mushroom mixture, with the Parmesan cheese. 

- Sprinkle with the rest of the herbs and serve straight off the pan.