Classic Mushroom Risotto

This mushroom risotto recipe is deliciously easy. With the technique showed in the video, this is the perfect meal to enjoy anytime! VIDEO https://www.youtube.com/watch?v=8RGVa8ctynU

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 1⁄2 ounce dried funghi porcini
• 1  lb mushroom (oysters, cremini, chanterelle, portebello, etc.)
• 1⁄4 cup butter
• 1  tablespoon extra virgin olive oil
• 1  teaspoon sea salt, ground
• 1⁄2 tablespoon  black  truffle oil
• 1⁄2 teaspoon black pepper (or to taste)
• 1⁄2 cup shallot, finely chopped
• 1 1⁄2 cups arborio rice (substitute carnaroli rice)
• 1⁄2 cup marsala wine
• 5  cups low sodium beef broth
• 1⁄4 cup parmesan cheese, grated (plus more shaved cheese for garnish)
• 1⁄2 tablespoon parsley, chopped

Directions

1. Pour broth in a saucepan and keep it very warm (do not boil it) until needed.
2. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
3. Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed.
4. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.