Gourmet Mushroom Risotto Recipe

Into a stockpot, warm the vegetable broth and the bay leaves on high heat for 5-10 minutes, then remove from the heat and cover.

Into a 4 quart saucepan, add the butter and oil and warm on medium to high heat.

Once the butter has melted, add the shallot, green onion, and parsley, stir and sauté using a wooden spoon for 3-5 minutes.

Add the mushrooms to the pan, stir to combine, and cook for 5-10 minutes or until the mushrooms become tender.

When the mushrooms are tender, remove half of the mixture from the pan and set it aside in a bowl.

Add the rice and wine to the pan, constantly stirring until the rice has absorbed the liquids.

Take a ladle full of vegetable broth and add it to the pan, constantly stirring until the rice has absorbed all the liquids.

Continue adding one ladle full of broth at a time to the rice and stirring until liquids have fully absorbed and there is no broth left to count.

Add the mixture of cooked mushrooms set aside to the rice and stir to incorporate them thoroughly.

Remove the risotto from the heat and let it cool for 5-10 minutes.

Serve warm on a plate with some Parmigiano-Reggiano cheese sprinkled on top.