Mushroom Risotto that Tastes like it's from a 5 star Michelin Restaurant but is actually SO EASY TO MAKE

Honestly, this is is the type of recipe that is so simple but somehow tastes as though your Italian uncle has been slaving away for days to make you a century old family recipe. That’s how good it is. There aren’t many ingredients and it’s so simple - it just take time and attention. We can’t explain how decadent and flavourful and absurdly mouthwatering this turned out and you just have to make it!!! The type of mushroom honestly doesn’t matter too much you can go with any kind you enjoy! As long as you have some kind of mushroom, Arborio rice, and Parmesan cheese, you’re pretty much fine! We never realized that this meal was actually pretty economical in terms of ingredients! Note: You’ll need to stove elements for this. One for the broth and one for the rice etc. You essentially have to slowly ladle in the broth and keep stirring while it gets absorbed over 30 minutes. That’s the time consuming part - but that’s easy peasy and well worth the final result! Plus - we love stirring the pot :) Scroll to the bottom for more recipes you might like! Including One Pot Lemon Shrimp Orzo!

Ingredients

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided

• 1 lb portobello mushrooms, thinly sliced

• 1 lb white mushrooms, thinly sliced

• 2 shallots, diced

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• Salt & freshly ground black pepper to taste

• 3 tablespoons finely chopped chives

• 4 tablespoons butter

• ⅓ cup freshly grated Parmesan cheese

Instructions

1. Bring 6 cups of broth to a simmer in a pot. Keep it on a simmer.

2. In a separate sauce pan, warm 2 tablespoons of olive oil over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and any liquid, and set aside. The liquid will and the mushrooms will be added back to the risotto towards the end! The more flavor the better.

3. In the now empty sauce pan, add 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add the Arborio rice and stir it around to make sure it has a nice coating of EVOO (extra virgin olive oil) - about 2 mins. When the rice has taken on a golden color (see photos) you can pour in the wine, stirring constantly until the wine is fully absorbed.

4. Now add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.

5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Mixing in the butter is our favorite part!!! So tasty!

6. Serve with more Parmesan and a garnish of freshly chopped chives just to add some Pretty :)