Parmesan Mushroom Risotto

Ingredients: Arborio rice, white wine, Crimini mushrooms, Shiitake mushrooms, Parmigiano Reggiano, unsalted butter, vegetable stock, dried oregano, bay leaf, kosher salt, black pepper

* * *

Mushrooms and risotto are a classic pairing that never fails - throw in your favorite mushrooms, any will do, but make sure you include a variety for more depth of flavor. I used crimini (brown) and shiitakes for this, but I've seen a Jamie Oliver recipe of up to 5 different kinds. 

Start by sauteeing the mushrooms with some butter and garlic, then add about 4 cups of the Arborio rice. Adding white wine is a must and gives the whole dish a bit of that elegance that really elevates all of the other ingredients. Once the white wine has evaporated, you start adding 4 cups of stock, one cup at a time; it really only takes about 15-18 minutes and it's not bad at all. Just keep stirring!

Turn off the heat when all the stock has evaporated and add about 1 cup of grated Parmesan cheese. If you let it sit for about 3-5 mins before serving, it thickens up to the most perfect risotto consistency. Serve with a simple side of arugula salad and some dry white wine!