Recipe of the week – Mushroom Risotto

Ingredients:
-6 cups broth
-3/4 cup butter (plus extra for sautéing)
-1 cup Parmesan cheese, shredded
-1 cup mushrooms, sliced
-1 medium onion, finely diced
-1 cup Arborio rice
-Salt and pepper, to taste

Instructions:
1.Heat the broth in a pot over medium heat until it’s hot but not boiling.
2. Cut butter into cubes for easy melting.
3. Shred the Parmesan cheese and set it aside.
4. Slice the mushrooms and dice the onion.
5. In a separate pan, melt butter over medium heat. Add the sliced mushrooms, season with salt and pepper, and cook until softened, about 5 minutes.
6. In another pot, melt 2 tbsp butter and sauté the diced onions until softened.
7. Add the Arborio rice to the pot with the onions and cook, stirring frequently, for 1-2 minutes.
8. Add the hot broth to the rice, one ladle at a time, stirring frequently until the liquid is absorbed. Continue adding the broth, one ladle at a time, until the rice is creamy and cooked through (about 20-24 minutes).
9. Add the sautéed mushrooms to the rice mixture.
10 .Mix the shredded Parmesan cheese and butter vigorously.
11. Serve and enjoy your creamy, savory mushroom risotto!

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