Mushroom Risotto

Ingredients

1. 6 cups chicken broth
2. 3 tablespoons olive oil
3. 2lb mushrooms, we suggest pink or gold oysters, thinly sliced
4. 2 cloves of garlic, diced
5. 1 ½ cups Arborio rice
6. ½ cup dry white wine
7. 4 tablespoons butter
8. ⅓ cup freshly grated Parmesan cheese sea salt

Preparation

1. Warm 3 tablespoon olive oil to the saucepan. Stir in garlic and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2-3 minutes.
2. Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed.
3. Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
4. Remove from heat. Stir in reserved mushrooms and their liquid, butter, and Parmesan cheese. Season with salt and pepper.

Finally

Eat and enjoy!