Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio Rice

• 2 shallots, chopped

• 5 cups chicken broth

• 2 Tbsp. butter

• ½ cup parm shredded

• ¾ cup dry white wine

• 3 slices prosciutto, diced

• 1 16 oz. mushrooms

• 1 Tbsp. parsley

Preparation

1. In a medium saucepan, bring the broth to a simmer. Keep warm.

2. In a large dutch oven melt butter add prosciutto until golden brown. Add shallots & mushrooms and saute until tender about 5-8 minutes. Season with salt & pepper.

3. Add rice & cook for 30 seconds to a minute. Add wine & simmer until evaporated about 1 minute.

4. Add ½ cup of broth & stir until absorbed about 2 minutes.

5. Continue adding ½ cup at a time slowly cooking rice around 25-30 minutes total.

6. Remove from heat. Grate parm on top. Bon appetito!

Video Link: https://youtu.be/ax0D0G1uGzI