Easy Mushroom Risotto

Serves 4

The Stuff you need:

• 7 cups vegetable or chicken or beef broth
• 1/4 cup extra virgin olive oil
• 1 large Spanish yellow onion, diced
• 8 garlic cloves, minced
• 8 oz crimini mushrooms, sliced
• 8 oz white mushrooms, sliced
• 2 tablespoons butter
• 2 cups Arborio rice
• 2/3 cup grated Parmesan cheese
• salt and pepper to taste
• chili pepper flakes to ttaste
• chopped fresh parsley for garnish

What to do with the Stuff:

• Heat 1 tablespoon olive oil in a large skillet over medium heat
• Add 1/2 of the onion saute’ until translucent, about 5 minutes
• Add half of the garlic and chili pepper, and cook for another 2 minutes
• Add butter, 1 tablespoon olive oil, and mushrooms and saute for 5 minutes until mushrooms are lightly browned
• Season with salt and pepper
• Remove from heat and set aside
• Heat the remaining olive oil in a saucepan or dutch oven over medium heat, and add remaining onions
• Saute until translucent, about 5 minutes
• Add remaining garlic and cook for another 2 minutes
• Add the rice and stir, coating the rice with olive oil and toasting until opaque, for 3 minutes
• Add 1 cup of broth and cook, stirring, until all the broth is absorbed by the rice
• Continue to cook ,add the remaining broth (half a cup at a time), allowing it to be fully absorbed by the rice before adding more
• This will take around 45 minutes until the rice is cooked and creamy
• Fold in mushrooms, and stir in grated parmesan cheese
• Season with more salt and pepper, and chili to taste
• Garnish with fresh chopped parsley