Mushroom risotto with pesto!

You bought cookbooks to find yourself, but you found guilt instead. But today, we’re going to turn off that guilt and cook Italian. Welcome to episode 5 of In My Cookbook era. And today, we’re making a mushroom risotto. And this one is unmissable. First, make the pesto that we’re going to add right at the end of the risoto. Next, in a pan, we’re going to add lots of butter and mushrooms. Let them cook till golden and remove some out. Now, cook the onions and then toast the arbor rice. Delaze with a little bit of wine. This is optional, but it does add a depth of flavor. Now, slowly keep on adding a little bit of stock, a little at a time, till the rice is cooked. End it with some butter and parmesan cheese, mascapony, and basil pesto on top. Not sure about guilt, but this is definitely a pleasure. Bye.