1Cup fat free vegetable stock or broth (or chicken stock)
1/8Tspsalt
1/8Tsppepper
1/2Cup grated parmesan cheese
2Tbspchopped parsley
Instructions
Heat the stock in a small pot and keep on low heat.
In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.
Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside
Add butter to the pan and set flame to medium-low heat Add shallots, sauté about 1 minute Add rice mixing well until well coated and translucent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.Ladle 1 cup stock into rice and mix until all stock is absorbed, continue adding and stirring until all broth is absorbed, about 20-25 minutes.
You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
Add mushrooms, parmesan cheese and parsley, mix well and serve.
Notes
Refrigerate up to 4 days.
How To Know When Risotto is Done: The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
Mushroom Variations: I used Baby Bella (crimini) mushrooms, but you can use portobella, porcini, shiitake, white button or a combination of all four.
