Mushroom Risotto

I made this last night and it was really good. I highly recommend. And if you don't like mushrooms you could substitute it with butternut, asparagus, meats, extra cheese, etc. The recipe said it would take about 20-25 minutes for the risotto to absorb the 8 cups of chicken broth, but it took me about 45 minutes.

Recipe

• 2 cups Baby Bella mushrooms, sliced
• 2 cups arborio rice
• 1 tsp olive oil
• 3 tsp butter
• 2 shallots, minced
• 1 cup white wine
• 8 cups fat free chicken stock (or vegetable stock)
• salt and pepper
• 1/2 cup grated Parmesan cheese
• 4 tbsp chopped parsley

Heat chicken stock in a small pot and keep on low heat.

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.