Shelly's Recipe

MUSHROOM RISOTTO

Category: Rice/Risotto

2 (14 oz) cans chicken broth
1/2 tsp pepper
3 tbsp olive oil, divided
1 (10 oz) pkg baby bella mushrooms, sliced
1 large shallot, chopped
1 cup Arborio rice
1/2 cup dry white wine
6 oz shredded parmesan cheese
1/2 cup chopped fresh parsley

In a saucepan, heat broth and pepper until it begins to simmer; reduce heat to low. In another saucepan, heat 2 tbsp oil. Add mushrooms and shallots and cook 7-8 minutes or until mushrooms begin to brown, stirring occasionally. Transfer mushrooms to a bowl; set aside.

In same saucepan, add rice and remaining olive oil; cook 1 minutes, stirring. Add wine and cook 1 minutes or until wine is absorbed. Continue cooking about 15 minutes, adding broth 1/2 cup as a time and stirring after each addition until liquid is absorbed and rice is tender but still firm. Remove saucepan from heat; add cheese and parsley and stir until cheese melts. Serves 4