Mushroom Risotto (SERVES 2)

Ingredients:

• -3 Tbs Butter
• -3 Tbs Olive Oil
• -1 small white or yellow onion - diced
• -1 ½ cups Arborio Rice
• -6 cups (48oz) Chicken Broth
• -1 lb sliced fresh Baby Portabella Mushrooms
• -1/2 cup dry white wine (chardonnay)
• -1/3 cup freshly grated Parmesan Cheese

Directions:

• - Warm 2 Tbs of olive oil over medium-high heat. Add the mushrooms and onions and cook for about 3 minutes until soft. Place cooked mushrooms to the side
• - While remaining on medium-high heat, add the remaining Tbs of olive oil and the Arborio Rice and mix. Cook for 1-2 minutes continually stirring
• - Pour in the white wine and stir until the rice absorbs it for about a minute
• - Add ½ cup of Chicken Broth while continually stirring until it is absorbed then continue to add ½ cup at a time until all 6 cups are absorbed. This step takes about 20-25 minutes
• - Add the seasoning packet, mushrooms and onions, Parmesan Cheese, and the Butter. Mix everything together continuously stirring until butter is fully melted

Serve and ENJOY