Mushroom Parmesan Risotto

Ingredients

• 5 cups warm vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely diced
• 10 oz cremini mushrooms, sliced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 3/4 cup grated parmesan, plus more to serve
• 2 tbsp chopped parsley
• Salt and freshly cracked pepper

Steps

1. 1Warm broth in a small saucepan and keep it on a low simmer.
2. 2Heat olive oil and 1 tbsp butter in a wide pan over medium. Add mushrooms and a pinch of salt; cook 6–8 minutes until deeply browned, then transfer to a plate.
3. 3Add shallot to the same pan and cook 2 minutes until soft. Stir in rice and toast 1 minute until edges look translucent.
4. 4Pour in wine and stir until absorbed. Add broth one ladle at a time, stirring often, waiting for each to absorb before adding the next, about 18–22 minutes total.
5. 5Off heat, stir in remaining butter, parmesan, and mushrooms. Season, scatter parsley, and serve immediately.