PARMESAN MUSHROOM RISOTTO

This rich and creamy risotto is the perfect dinner treat. Chef Scotty shares his super simple recipe that is sure to please the whole family.

INGREDIENTS:

2 tbsp butter
1 lb cremini mushrooms, sliced
1 yellow onion, diced
3 cups risotto (short grain) rice
1 cup dry white wine (such as Chablis)
16 oz chicken broth
¼ cup Parmesan cheese

Tools 
2 large saucepans
Wooden spatula
Cutting board 
Knife 

DIRECTIONS:

1. Melt about 1 tbsp. butter in one of the pans then add the mushrooms and let them cook.
2. In a separate pan, melt the remaining butter and sauté the onion until softened and lightly brown.
3. Add the rice to the onions and sauté for a few minutes.
4. Pour in wine and bring to a simmer.
5. Reduce heat to low and slowly stir in about half of the chicken broth.
6. Cook for about 15-20 minutes, continually stirring and adding more of the chicken broth as the rice soaks it up.
7. Remove from heat, stir in the sautéed mushrooms and Parmesan cheese. 
8. Serve and enjoy!