Ingredients

• 3/4 cup medium grain rice
• 1 garlic clove, minced
• 1 small onion, chopped
• 2 1/2-3 cups vegetable broth
• 2 tablespoons unsalted butter, divided
• 14 oz.(400g.) porcini mushrooms, chopped
• 1/4 cup Parmigiano-Reggiano cheese, grated
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

How to make Creamy Mushroom Risotto directions

• 1

  In a cooking pot, heat the stock and simmer on low.

• 2

  In a skillet, melt 1 tablespoon butter and sauté the mushrooms in butter until tender.

• 3

  Heat olive oil over medium heat in a saucepan. Add onion and garlic and sauté until onion becomes soft. Add rice and stir to coat.

• 4

  Add 1/2 cup of the hot stock and cook, stirring constantly, until the liquid is absorbed. Add another 1/2 cup stock and continue stirring until the liquid is absorbed. Continue cooking this way until the rice is tender and creamy, about 20-25 minutes. Remove from heat.

• 5

  Mix in the mushrooms, remaining 1 tablespoon butter and cheese. Season with salt and pepper and serve on warm plates or bowls.