Creamy Mushroom Risotto

Creamy Mushroom Risotto

Ingredients:

• 1 cup Arborio rice

• 3-4 cups chicken or vegetable stock

• 16 oz mushrooms (white, cremini, mixed)

• 1 large white onion

• 2-3 cloves of garlic

• ¼ cup of white wine

• ½ cup parmesan cheese

• 3-4 oz goat cheese

• 2 Tbsp butter

• 2 Tbsp extra virgin olive oil

Yields four servings.

Cooking risotto is a gradual process of adding hot stock to arborio rice, a special grain that slowly releases its natural starch and creates its signature creaminess.  Start by pouring the stock into a pot and bringing to a simmer.  

In a separate large skillet or saucepan, melt down the butter and preheat with the extra virgin olive oil.  Finely dice the white onion and sweat in the pan with a gracious sprinkle of kosher salt until translucent (5-10 minutes).  Dice the mushrooms and sauté for 5-7 minutes. Add the garlic and saute for two minutes.  Add the arborio rice and toast for 3-4 minutes.  Sprinkle with salt.  Deglaze the pan with the white wine and begin the stirring.  

One ladle at a time, add the warm stock to the risotto pan, constantly stirring until absorbed.  Repeat this process.  If the rice sticks to the bottom, reduce the heat and add more stock.  Continue until the rice is cooked, approximately 3-3.5 cups of stock. 

Turn the heat down and fold in the grated parmesan and goat cheese (and an optional additional knob of butter). Serve immediately and enjoy!