Band Member Mushroom Risotto with Parmesan

Creamy risotto made with earthy mushrooms and a generous finish of Parmesan cheese.

Cuisine: Italian

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 cups arborio rice
• 8 oz, sliced mushrooms
• 4 cups chicken broth
• 1, finely chopped shallot
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Step 1: Heat chicken broth in a saucepan over medium-low heat, keeping it simmering gently.
2. Step 2: In a heavy-bottomed pot, melt butter over medium heat. Add shallot and cook until translucent, about 2 minutes.
3. Step 3: Stir in arborio rice, coating each grain, and cook for 1 minute until slightly toasted.
4. Step 4: Add white wine and stir until fully absorbed, about 2 minutes.
5. Step 5: Begin adding warm broth one ladle at a time, stirring constantly until absorbed before adding more, cooking for 20 minutes total.
6. Step 6: Stir in sliced mushrooms and cook for 5 more minutes until rice is creamy and tender but still al dente.
7. Step 7: Remove from heat and stir in Parmesan cheese until melted and fully incorporated.