Mushroom Risotto

• temps total: 20 minutes

Ingrédients

1 cup arborio rice

1 onion, finely diced

1 cup mixed mushrooms (brown, oyster, portobello), cleaned & chopped

3 tbsp butter (plus more for finishing)

2 tbsp olive oil

½ cup white wine

3–4 cups mushroom stock (rehydrated dried shiitake + soaking liquid)

½ cup grated Parmesan

3 tbsp Boursin cheese (about half a small wheel)

2 tbsp chives, chopped

Salt & pepper

Instructions

Sauté mushrooms in olive oil, season, add butter, cook until golden, set aside.

In the same pan, sweat onions until soft. Add rice, toast for 1–2 minutes.

Deglaze with white wine, cook until absorbed.

Add warm mushroom stock a ladle at a time, stirring until rice is creamy and tender (about 18–20 minutes).

Stir in the sautéed mushrooms, butter, Parmesan, Boursin, and chives. Season to taste and serve hot.