Mushroom Risotto

I LOVE mushroom risotto! This is a labor of love, but so worth it.

2 tbsp butter
2 tbsp olive oil
sm yellow onion, diced
8 cloves of garlic, minced
32 oz chicken broth, keep this warm in a pot while cooking the rice. (For vegetarian use vegetable broth)
1 cup arborio rice
salt and pepper to taste
1 cup Parmesan cheese
8 oz sliced mushrooms
1/2 cup dry white wine

Melt 2 tbsp of butter in a large skillet over medium heat, then add 2 tbsp olive oil. Saute diced onion and garlic for about 3 minutes. Add mushrooms and cook for another 3 minutes or until the mushrooms release their juices. Add wine and let the alcohol cook off, about 3 minutes. Add 1 cup of arborio rice, stir for about 2 minutes. Add 1 cup of warm broth. Reduce the heat to low. This must be stirred every few minutes while cooking. Continue cooking until broth has been absorbed, then add another cup of broth. Continue to add broth as it absorbs. When you are down to about 2 cups of broth, start to taste it. You will know if it needs to cook more by the texture. I also keep a back up of chicken broth at the ready in case it needs more liquid, or you could always just use more wine. :) When it's ready, the texture will be nice and soft. It should also spread when it hits the plate. If it's too stiff you needed to add more liquid.

I posted a bit pre-maturely. Pics will be added later.