Jean's Risotto Plus

It’s a creamy tasty risotto; do try the mushroom;it's also fantastic! I used fresh herbs! please cut down the amounts to 1/2 tsp when using dry herbs.This recipe is from my son who is a chef. He slowly made it in front of me so I could write it down;it is one of my very favourite things to indulge in!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, finely chopped
• 1  shallot, finely chopped
• 3  garlic cloves, crushed
• 1 1⁄2 teaspoons thyme
• 1 1⁄2 teaspoons oregano
• 1 1⁄2 teaspoons rosemary
• 1 1⁄2 teaspoons Italian parsley
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup arborio rice
• 1⁄2 cup white wine or 1⁄2 cup chicken broth
• 2  tablespoons butter
• 1⁄4 cup parmesan cheese, grated
• 2  cups chicken broth

Directions

1. In olive oil sweat onions, shallots and garlic until translucent.
2. Add fresh herbs and rice.Cut down to 1/2 tsp each of using dry herbs.
3. Cook 4-5 minutes until rice begins to stick.
4. Deglaze with 1/2 cup white wine or chicken broth.
5. Gradually add 2 Cups of chicken broth stirring constantly.
6. Remove from heat while rice is still al dente.*
7. It is best served when the rice is a bit crunchy.
8. Add parmesan cheese and butter. Serve immediately.
9. Mushroom Risotto:
10. Add 1/2 cup chopped mushrooms of your choice to the onions.
11. Use red wine instead of the white.