Ingredients

• 1/2 cup arborio rice
• 1 garlic clove, minced
• 2 cups chicken stock
• 2 1/2 tablespoons butter, divided
• 6 oz. (170g.) portabella mushrooms, thinly sliced
• 1 oz. (28g.) parmesan cheese, grated
• 1/6 cup white wine
• 1 tablespoon olive oil
• 1 small onion, minced
• Salt and black pepper to taste

How to make Mushroom Risotto directions

• 1

  Heat the chicken stock in a pot. In a skillet, melt 1 tablespoon butter on medium heat. Add garlic and cook for1 minute. Add mushrooms and sauté until tender. Remove mushrooms from pan.

• 2

  Heat olive oil in the frying pan over medium heat. Add onion and sauté for 2-3 minutes. Add the rice and cook until golden. Slowly add the wine and stir until absorbed.

• 3

  Add 1 cup chicken stock and stir until the rice is soaked. Repeat with another cup of stock until the rice absorbs the liquid. Cook until rice is almost tender.

• 4

  Remove the frying pan from heat and mix with mushrooms, parmesan cheese and remaining butter. Add salt and pepper to taste and serve.