Mushroom Risotto

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 cups broth (i use mushroom)
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 cups onions, finely chopped
• 2 cups mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/4 cup balsamic vinegar
• 2/3 cup parmesan cheese, grated
• 3 tablespoons fresh parsley
• salt & freshly ground black pepper (optional)

Recipe

• 1 bring the broth to a simmer. keep the broth warm over very low heat.
• 2 melt the butter.
• 3 add olive oil.
• 4 add the onions and saute until brown.
• 5 add the mushrooms and garlic.
• 6 saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
• 7 stir in the rice and let it toast for a few minutes.
• 8 add the vinegar; cook until it is absorbed.
• 9 add 1 cup of hot broth.
• 10 cook over medium-low heat until the liquid is absorbed about 3 minutes. stir often.
• 11 keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
• 12 total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
• 13 add parsley right before cooked.
• 14 mix in the parmesan.
• 15 season with salt and pepper, to taste.