MUSHROOM RISOTTO

Risotto is one of the easiest and most comforting dishes out there. With just a handful of ingredients, and a good dose of mushrooms, it checks all the boxes – creamy, cheesy, and oh-so filling!

For the Risotto:
6 – 8 cups chicken stock (not broth)
8 oz. Ernessi Farms Oyster Mushrooms, cleaned and chopped
8 oz. Ernessi Farms Shiitake Mushrooms, cleaned and chopped
8 oz. Baby Portobello mushrooms, cleaned and chopped
2 Tbsp. olive oil, divided
1 Tbsp. unsalted butter
½ medium white onion, diced
2 cloves garlic, minced
2 cups dry Arborio rice
1 cup dry white wine
½ cup freshly shredded Parmesan
Salt and pepper, to taste

In a medium saucepot, keep the chicken stock over low heat.
In a separate large, heavy-bottomed skillet (or Dutch oven), heat 1 Tbsp. of the olive oil over medium heat. Add mushrooms and stir to coat, cooking for 2 – 3 minutes, or until mushrooms begin to brown by releasing their own moisture. Sprinkle with a little salt and continue cooking for another minute or two. Place cooked mushrooms in a small bowl and set aside.
Return pan to heat and add remaining oil and butter. Add onions and stir to coat, cooking for 2 – 3 minutes, or until onions begin to turn translucent. Add in garlic, stirring constantly, and cook until fragrant.
Add dry rice and cook for 5 minutes, stirring occasionally. This allows the rice to get nice and toasty and deepens the flavor of the risotto.
Pour in wine, lower heat to medium low, and cook, stirring constantly, until wine is absorbed by rice.
Add chicken stock to rice one ladle-full (or 1 cup measure) at a time, stirring constantly until stock is fully absorbed before adding more. As the rice cooks, it will take longer to absorb the liquid, just keep stirring, patience makes for perfect risotto.
When rice is tender and no longer has any crunch to it, stop adding stock. Stir in Parmesan, cooked mushrooms, and season with salt and pepper.
Risotto is best served the same day but can be reheated with a small splash of stock the next day.