This was really delicious, I really enjoy making risotto. There is a feeling of accomplishment after sitting and carefully stirring your risotto for 30 minutes. The best thing about this is the leftovers can be made into arancini! So make sure to make extra. If you cant’t find fresh mushrooms, dried will work fine. Just boil some water then let them soak for 20 minutes. Add the water to the broth to make it more mushroom-y.
2 Tbsp. butter
1 shallot, chopped
2 cups mixed mushrooms (chanterelles, shitake, oyster, button etc.) chopped
1 ¾ cup Arborio rice
2/3 cup white wine
6 cups chicken stock, heated
1/3 cup grated parmesan cheese
Heat butter in medium size sauce pan over medium high. Add shallots and cook till soft, about 5 minutes. Add mushrooms and season with salt and pepper. Cook till also soft, about 5 more minutes. Add rice and begin to brown for just a few minutes. Add wine and cook till half liquid is gone, about 3 minutes. Add broth ½ cup at a time and continue to stir until broth is incorporated. Continue to add more broth and stir again for about 25 minutes, or until risotto is soft enough to your liking. Turn off heat and mix parmesan cheese and season if necessary. Garnish with chopped parsley.