Tuscan Mushroom Risotto

• ¼ cup unsalted butter
• 2 garlic cloves, chopped
• 2 tablespoons shallots, chopped
• ~½ cup dry porcini mushrooms
• 1 cup white mushrooms, diced
• 1½ cups risotto rice
• ½ cup white wine
• 5 cups chicken broth or vegetable broth
• ¼ cup heavy cream
• 1 cup choice of Parmesan, Romano cheese, or Asiago cheese
• Salt and freshly ground pepper to taste
• 1 tablespoon parsley, chopped

Ingredients for 4 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Keep broth heated in a medium-size saucepan.

   Stovetop
2. 2

   On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.

   Stovetop
3. 3

   Heat for about 2 minutes, stirring well.

4. 4

   Add white wine and let simmer on low for 2 minutes.

   Stovetop
5. 5

   With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.

   Stovetop
6. 6

   Add cheese of choice and salt and pepper to taste.

7. 7

   Garnish with parsley and grated choice.