Nutty Mushroom Risotto

1. 1

   Warm chicken broth either on stove or in microwave

2. 2

   Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat

3. 3

   Stir in shallots, cook for 1 minute to soften

4. 4

   Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes

5. 5

   Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes

6. 6

   Add wine and stir until almost completely evaporated

7. 7

   Begin adding chicken broth, about 1/2 cup at a time

8. 8

   After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup

9. 9

   Do the same for each addition of broth, stirring frequently

10. 10

    Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it

11. 11

    If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done

12. 12

    Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews

13. 13

    Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish

14. 14

    Serve immediately

15. 15

    Note: The cream will make it extra creamy

* Per serving · 4 servings · Values may vary.