Directions

Risotto is one of my favorite things to make. It can be a whole meal by itself, or an amazing side dish. But I'll tell you this, if you've never made it, it's a labor of love! Prepare to be standing at the stove stirring constantly for a good 30-40 minutes. Is it a lot? Yeah. Worth it? Absolutely! This recipe is vegetarian and can easily be vegan by switching out the butter for a plant based option or omitting it all together.

1. Warm your broth either in the microwave or on low in a pan.

2. Heat olive oil in a large pan on medium high. Sautee mushrooms for 3-5 minutes and remove from the pan and set aside in a bowl.

3. Add a little more oil and saute shallots until soft but not brown, about 1 minute. Then stir in the rice and cook another couple minutes until it's all coated and there's a nutty smell.

4. Add wine and stir into it's absorbed. At this point you'll be stirring until the dish is done. 

5. Add the broth half a cup at a time, letting all the liquid absorb between each pour while still stirring.

6. The entire process will take about 20 minutes or more of pouring and absorbing. When it's done, turn the heat off. 

7. Add your mushrooms, butter, parsley, and parmesan and stir together.

8. Season with salt and pepper to taste!