Easy Mushroom Risotto

Ingredients

Ingredients

• 1.5 cups arborio rice
• 1 small shallots
• 1/2 celery stalk
• 1 tbsp butter
• 8 oz mushrooms (cremini or button)
• 1/2 garlic cloves
• 4 cups chicken stock
• 1 tbsp olive oil
• 1/2 cup parmesan cheese, grated
• to taste salt
• to taste black pepper
• 1 tsp fresh thyme (optional)

Instructions

1. Prepare 4 cups of vegetable stock and keep it warm over low heat.
2. Finely chop 2 shallots, 1 celery stalk, and 8 oz mushrooms; mince 1/2 garlic cloves.
3. In a large pan, melt 1 tbsp butter over medium heat.
4. Sauté shallots, celery, and garlic for 2-3 minutes until softened.
5. Add 1.5 cups Arborio rice and stir for 30 seconds to toast.
6. Begin adding warm stock in 1/4 cup increments, stirring constantly on low heat; wait until absorbed before adding more.
7. Continue adding stock and stirring for about 30 minutes until rice is creamy and al dente. Add stock each time the risotto absorbs
8. Meanwhile, in a separate pan, heat 1 tbsp olive oil over medium-high heat.
9. Add mushrooms and sauté for 5-7 minutes until golden and tender; season with salt and pepper.
10. Stir in 1/2 cup grated Parmesan cheese and cooked mushrooms into the risotto.
11. Taste and adjust seasoning with salt, pepper, and fresh thyme if desired.
12. Remove from heat and let rest for 2 minutes before serving.