Mushroom Risotto

1. 1

   In a saucepan, warm broth over low heat.

2. 2

   Melt butter in a deep, medium-sized saucepan over medium-high heat.

3. 3

   Add mushrooms and shallots and saute about 5 minutes.

4. 4

   Add rice and stir to combine.

5. 5

   Add dry white wine, bring to a boil, and reduce liquid by half, about 34 minutes.

6. 6

   Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.

7. 7

   Stir rice almost constantly; stirring the rice allows the removal of the starch from the rice, making creamy, delicious risotto.

8. 8

   Wait until stock is almost completely absorbed before adding the next 1/2 cup.

9. 9

   This process will take about 25 minutes.

10. 10

    The rice should be just cooked and slightly chewy.

11. 11

    Stir in the Parmesan cheese and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.