Ingredients / Equipment:

8 cups chicken broth

3 TBSP EVOO

1 onion, diced

2 garlic cloves, minced

1 pound of fresh mushrooms (we used Chestnut and Blue Oyster), sliced

2 bay leaves

1 tsp fresh or dried oregano

2 TBSP butter

salt and pepper

2 cups arborio rice

3/4 cup dry white wine

2 cups fresh grated parmesan cheese

basil for garnish

medium sauce pan

large sauce pan

Instructions:

Heat the chicken broth in medium sauce pan and keep warm over low heat.

Heat 1 TBSP EVOO in large sauce pan. Add 1/2 of the onion, 1 clove of garlic and cook until translucent. Add fresh mushrooms, herbs and butter. Saute until lightly browned and season with salt and pepper. De-glaze your pan with 1/4 cup of white wine and let your mushrooms soak up this deliciousness!.

Coat a saucepan with the 2 TBSP EVOO. Saute the remaining 1/2 onion and garlic clove. Add the arborio rice and stir quickly until it is well coated and opaque. Doing this helps break down the starchy coating and prevents the grains from sticking. Slowly stir in the remaining 1/2 cup of wine and cook until its almost evaporated.

One cup at a time, add the warm chicken broth and stir until the arborio rice has absorbed the liquid. Add the remaining broth, 1 cup at a time and continue to cook and stir making sure the broth is absorbed before you add the next cup. The risotto should be slightly firm and creamy, but not mushy. This process could take around 20-30 minutes depending on the size of your pan, so be patient! You’re in it for the long haul now! Once at desired tenderness ( I like it a smidge al dente) add your mushrooms to the rice mixture and stir in parmesan cheese. Cook for just a minute until its melted down. Drizzle with a high quality EVOO or truffle oil and chopped basil for garnish.

Notes:

You can also try this recipe with farro!

Mushroom varieties can be substituted based on your preference too.