Roasted Mushroom Risotto

What You Will Need: Roasted mushrooms, onions, garlic, butter, arborio rice, stock, half&half and parmesan cheese.

The first thing you need to do is get the mushrooms roasted. 

You can do this the day before or a couple hours ahead of time.

Preheat your oven to 375. Cut or slice the mushrooms. 

Drizzle with olive oil, salt & pepper. Toss.

Bake in the oven for 30-40 minutes depending on the size. 

Set aside.

In a high sided skillet oven medium high heat, melt a couple tablespoons of butter.

Add in the minced onion & garlic.

Stir & cook 1-2 minutes. 

1-1 1/2 c. of the arborio rice goes into the butter. Stir.

You want to frequently stir so the rice gets toasted, not burnt. 2-3 minutes. 

Now comes the process that you will repeat for about 30 minutes.

Add in 3 ladles of stock.

Bring to a bubble & stir. 

Once the liquid has been absorbed by the rice, add 3 more ladles of stock. Simmer, absorb, add..repeat. Once the rice starts to look full, taste it to check for tenderness. 

Once the rice is tender, add in the roasted mushrooms. Salt & pepper to taste. 

To finish, stir in about a 1/2 c. of half & half. This will give you a decadent, creamy finish.

Garnish with fresh herbs & some parmesan cheese. 

This makes a great entree or side dish. 

Risotto is hearty, elegant & an easy way to impress your dinner guests. 

Enjoy & Always Cook with Love!