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Mushroom Risotto

Ingredients

8 cups chicken broth

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp. butter

1 lb. sliced mushrooms

4 thyme, with leaves removed

Salt and Pepper

2 cups arborio rice

1/2 cup white wine

1 cup grated parmesan

2 tbsp. parsley

In a saucepan over medium heat, let chicken broth simmer. Reduce heat to low.
Heat oil in a large pot. Then, add onion and cook, while stirring, for about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms and thyme. Cook until the mushrooms get soft. Season with salt and pepper. Put mixture elsewhere to clear pot.
Melt the other 1 tablespoon butter and add the rice, as you stir. Cook about 2 minutes. Add the wine. Cook until it has mostly absorbed from the rice.
Pour in 1 cup of the broth. Cook, stirring as you go, so the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, again having the rice absorb the liquid.
Add the mushroom mixture back into the rice.
Stir in Parmesan, then garnish with parsley.

Ferraro# 4223560- Chicken broth

Ferraro# 2000015- Garlic, peeled

Ferraro# 5010207- Mushrooms

Ferraro# 0000019- Onion

Ferraro# 6052- Pepper

Ferraro# 2040051- Salt

Ferraro# 0800096- Grated parmesan

Ferraro# 5160520- Arborio rice

Ferraro# 5090514- White wine

Ferraro# 0000031- Parsley

Ferraro# 4900108- Thyme