Mushroom Risotto

• total time: 12 minutes

Ingredients

16 oz mushrooms, chopped

2 tbs olive oil

1/2 tsp salt

3 tbs butter

2 tbs olive oil

3 shallots, chopped

2 garlic cloves, minced

1 1/2 cups arborio rice

4 cups chicken broth

1 tsp fresh thyme

Pepper, to taste

1 cup grated romano cheese

2 additional tbs butter

Directions

To a skillet over medium heat add the mushrooms, olive oil, and salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are soft and browned. Remove from the pan and wipe the skillet clean.

Add the butter and olive oil to the skillet and melt together over medium heat. Add the shallots and cook for 2-3 minutes until translucent. Stir in the garlic and cook for 30 seconds. Add the arborio rice and cook for another 30 seconds, stirring constantly, to lightly toast the rice.

Pour in 1 cup of the chicken broth and reduce the heat to low. It is better to use warm chicken broth, but tonight I used room temperature and it worked just fine! Stir occasionally until most of the liquid is absorbed, then add another cup of broth. Continue this process until all of the broth has been added and the rice is creamy and tender.

Stir the mushrooms back in, then finish with the thyme, pepper, romano cheese, and remaining 2 tbs butter. Mix until creamy and serve immediately.