Ingredients

• 4 cups chicken or vegetable broth
• 1 Tbsp olive oil
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/2 lb Oyster mushrooms, sliced
• 1 cup arborio rice (must use this rice)
• 1/4 cup dry white wine. I used a Chardonnay and drank it with dinner.
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 3/4 cup finely grated parmesan
• 1 1/2 tbsp butter, to be used throughout cooking
• Garnish: fresh parsley, chives, or other herbs, parmesan cheese

Instructions

1. In a small pot, bring the broth to a simmer then reduce heat to low to keep warm. You’ll use this to add to the rice later.
2. In a Dutch oven or something similar, heat the oil over medium, then add your onions and cook for about 5 minutes. You want them soft, but not browned. Add garlic and mushrooms, and cook until mushrooms have slightly darkened in color. Pour the mixture into a bowl and set aside.
3. Over medium heat, add one teaspoon butter to your pot. Stir in rice, salt, and pepper. Cook for about two minutes, until the rice is well-coated with butter. Add your white wine and cook until the strong smell of wine dies down and the wine is mostly adsorbed into the rice.
4. Begin to add ½ cup stock at a time to the rice, stirring constantly. Wait until the liquid is absorbed before adding more. This tip is what gives the risotto that creamy texture. Continue cooking and stirring the rice. Depending on the rice, it should take between 20 and 30 minutes. Start tasting at about 20 minutes until you get the texture you want. It should be al dente but creamy. You may have leftover broth or you may heat up a little more.
5. Add the mushroom mixture to the rice and stir. Then mix in cheese and the remaining butter. You can garnish with more parmesan, freshly cracked black pepper, parsley, chives, or other herbs you like.