Ingredients
Method
- Heat the chicken broth in a saucepan over medium-low heat.
- In a large pot over medium heat, add a splash of extra-virgin olive oil and sauté the mushrooms until tender. Season with salt and black pepper, then set aside.
- In the same pot, add two tablespoons of extra-virgin olive oil and sauté the shallots for about two minutes.
- Add the Arborio rice to the pot and toast it for three to four minutes until golden brown.
- Pour in a splash of dry white wine and let it evaporate.
- Gradually add the simmering chicken broth, about half a cup at a time, stirring constantly until the rice absorbs all the liquid. This process should take about 30 minutes.
- Once all the chicken broth has been added and absorbed, return the sautéed mushrooms to the pot.
- Stir in the unsalted butter and freshly grated Parmesan cheese until the risotto is creamy and well-combined.
- Adjust the seasoning with salt and pepper to taste.
- Serve the risotto in individual dishes and garnish with fresh herbs and a sprinkle of Parmesan cheese.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.