Cook Along with Angie & Chef Tessa: Risotto with Fresh Mushrooms

Risotto with Fresh Mushroom

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 clove garlic
• 1 Shallot chopped
• 6oz mixed mushrooms
• 2 cups Arborio rice
• 2L Chicken stock
• 1/2 L White wine
• 4oz Butter
• 2oz Parmesan cheese
• 1 tsp Parsley
• Salt & pepper

Instructions:

• In a large sauté pot sauté mushrooms, shallots and garlic. Add the rice and white wine. Allow to simmer.
• Slowly, ladle by ladle add the chicken stock (stirring constantly). Cook until rice is al dente about 20 minutes. Stir in the butter and cheese. Stir well.
• Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.