Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com