Mushroom Risotto

Ingredients

2 lbs mushrooms, thinly sliced

Olive oil

4 cloves garlic, minced

2 cups arborio rice

6-7 cups chicken stock (or veggie)

1/4 cup dry white wine (optional)

1/3 cup grated Parmesan

Kosher Salt

Pepper

Directions

1. In a heavy-bottomed pot on medium heat add 3 tbsp of olive oil, sliced mushrooms, and 2 tsp salt. Let cook for 20 minutes stirring occasionally until they become golden and crisp.

2. In the meantime, bring the stock to a simmer in another pot.

3. Remove from pan, add in 2 tbsp olive oil and garlic sautée until fragrant, add in dry rice and toast on medium heat for 5 minutes stirring.

4. Add in the wine and let cook-off (this is optional). Add in the stock 1 ladle at a time. Each time you add the stock stir the risotto until the stock is absorbed by the rice, then add more stock.

5. Once all the stock is used and the rice is a soft and creamy fold in the parmesan and the mushrooms (reserve some for garnish).

6. Remove from heat add salt and pepper to taste. Garnish with remaining mushrooms.