Mushroom Risotto

2 tsp olive oil
2 minced garlic cloves
1 1/2 cup of sliced mushrooms
4 cups chicken broth
1 1/2 cup arborio rice
1/2 cup heavy cream
1/2 cup of parmesan
parsley to garnish

The only prep you need to do for this recipe is to mince the garlic cloves and wash and slice up your mushrooms.

First, throw in some olive oil into a larger saute pan. Then you are going to saute your mushrooms until they are cooked through. Once done, remove them from the pan and set them aside.

Now, we begin the risotto. Put another teaspoon of the olive oil into your saute pan and put your arborio rice in. Mix this around until the pale white color is replaced with a nice golden color. Now begin putting in half a cup of chicken stock and repeat over and over. You have to let the chicken broth absorb into the rice all of the way before you had more. Don’t forget to stir or fluff after each pour of chicken broth. The chicken broth will soak into the rice and the rice will absorb all of the delicious flavor. This is not a super quick process, so be patient and it will turn out really good.

Next, you will add the heavy cream and allow that to absorb just like your chicken broth. Your rice should be really fluffy by this point. Once absorbed, add in whichever cheeses you are using. Mix those all around before adding your mushrooms back in. Then, cover or let sit for 2-3 minutes before serving to enjoy.

I paired my mushroom risotto with a lobster tail and it was so delicious!