Ingredients

• 4 cups chicken or vegetable stock

• 4 Tablespoons olive oil

• 1 medium shallot, minced

• 16 ounces mushrooms, sliced

• 1 cup arborio rice

• 1 cup dry white wine

• 1 teaspoon Kosher salt

• ½ teaspoon freshly cracked black pepper

• 2 Tablespoons unsalted butter

• ½ cup Parmesan cheese, grated

• 2 Tablespoons Italian parsley or chives, chopped

Instructions

Prepare the Stock

Place the chicken stock in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and keep warm.

Cook the Mushrooms

Preheat a large Dutch oven over medium heat for 2–3 minutes. Add the olive oil, then add the mushrooms and cook, stirring occasionally, until tender, about 5–7 minutes. Add the shallots and cook, stirring frequently, until soft and translucent, about 2–3 minutes.

Toast the Rice

Add the rice to the Dutch oven and stir constantly for 3–4 minutes, until the rice is translucent and fragrant.

Add the Wine

Add the wine, salt, and pepper, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cook until the wine has almost completely evaporated.

Finish the Risotto

Using a ladle, add about ½ cup of the warm chicken stock to the rice. Cook, stirring occasionally, until the liquid is nearly absorbed. Repeat this process until the rice is tender and the risotto is thick and creamy, about 30 minutes.

Stir in the butter and Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Garnish with chopped Italian parsley or chives and serve immediately.