Midnight Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 lb mixed mushrooms, sliced
• 6 cups warm vegetable stock
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 3 tbsp butter
• 1 shallot, minced

Instructions

1. 1

   Sauté mushrooms in butter until browned. Remove and set aside.

2. 2

   In the same pot, sauté shallot until soft. Add rice and toast 2 minutes.

3. 3

   Deglaze with wine, then add warm stock one ladle at a time, stirring constantly.

4. 4

   When rice is creamy and al dente, stir in mushrooms, Parmesan, and remaining butter.