Mushroom Risotto

4–5 people

prepWarm chicken broth/stock in a saucepan or microwave
500 g / 1 lb mushrooms, sliced 3 mm / 1/8" thick	Sauté first batch mushrooms until golden		Fold in half the mushrooms, reheat reserved mushrooms	Ladle into bowls, top & garnish, serve
250 g / 1/2 lb mushrooms, quartered		Sauté second batch mushrooms until golden
3 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 tbsp butter
1 garlic clove, minced	Cook garlic and onion, deglaze with wine
2 eschallots / French onions, finely chopped
1/4 cup / 60 ml dry white wine
1 1/4 cups / 250 g arborio rice, uncooked
5 cups / 1.2 l chicken broth/stock, low sodium, warm	Toast rice 1 minute	Add stock in batches, simmer 12 min
1/2 cup / 120 ml cream, optional but recommended
2 tbsp / 30 g butter, optional	Stir in cream, butter, parmesan & seasoning
1/2 cup / 50 g parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp pepper
Finely chopped parsley or chives
Parmesan, freshly grated

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