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Easy Mushroom Risotto

Serves 6


1 tablespoon olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
1 clove garlic, finely chopped
3/4 lb fresh mushrooms, chopped
1 lb Arborio rice
2/3 cup dry red wine
6 cups chicken broth
1/2 cup grated parmesan cheese
Salt, to taste
Ground black pepper, to taste


  1. Heat oil with butter in a large pot over medium-high heat. Once butter has melted, add chopped onions and saute for 5 minutes. Add garlic and fresh mushrooms, stir until mushrooms are browned.
  2. Add rice and cook for 1 minute, stirring frequently. Add wine and cook until absorbed.
  3. Pour in 1 cup of chicken broth into rice. Stir continuously until broth is absorbed.
  4. Continue cooking and adding broth, about 1 cup at a time, stirring regularly and letting each addition be absorbed before adding next.
  5. Remove from heat. Stir in cheese, season with salt and pepper.
Season: Fall