Mushroom Risotto

 Mushroom Risotto

In today's recipe I added Peas, Sun-dried Tomatoes and zucchini.  

(Additions to Risotto:  Artichoke Hearts, Chicken breast or thighs, Ham, Peas, Peppers, Spinach, Shrimp or Scallops, Squash, Sun-dried tomatoes.)

3 Tbs olive oil, divided

8 ounces wild mushrooms, sliced

2 Tbs unsalted butter

2 Tbs shallots, chopped

2 cloves garlic, chopped

1 C Carolina Arborio Rice

1/2 cup dry white wine

3 Cups chicken broth, heated

1/4 cup Parmesan Cheese, shredded

In a medium saucepan, heat 1 Tbs olive oil.  Saute mushrooms until tender.  Remove from pan and set aside.

Add remaining olive oil & butter and add shallots & garlic and saute 2 minutes.  Add rice and stir until all grains are coated.  Add wine and stir until totally absorbed.  Add 1 cup of hot broth.  Stir frequently until almost all broth is absorbed.  Continue adding 1 cup of broth and stirring until liquid is absorbed.  Remove from heat and add mushrooms and parmesan cheese.  Can be frozen with seal-a-meal and kept for 3 months.