Mushroom Risotto Recipe

Melt 1 tablespoon of butter in a large pan over medium high heat.

Add the mushrooms, then cook for 5 to 6 minutes until tender and golden brown.

Add the garlic, then cook for 30 seconds. Season the mushroom mixture with salt and pepper to taste, then cover to keep warm.

Melt 1 tablespoon of butter in a large pot over medium high heat.

Add the onion, then cook for 2 to 3 minutes or until translucent.

Add the rice, then cook for 2 to 3 minutes.

Add the white wine, then bring to a simmer.

Cook until the wine has reduced by half.

Add 1 cup chicken broth, then simmer over medium heat, stirring occasionally, for 4 to 5 minutes until mostly absorbed.

Continue to add the broth, 1 cup at a time, stirring occasionally, until absorbed before adding more.

Cook for 15 to 20 minutes until the rice is creamy and just tender. Season to taste with salt and pepper.

Remove the risotto from heat, then stir in the mascarpone and parmesan cheeses.

Add ¾ of the mushrooms into the risotto, then stir to combine.

Place the remaining mushrooms on top of the risotto.

Sprinkle with parsley, serve, and enjoy!