Chardonnay + Creamy Mushroom Risotto

Serves: 4 Total Time: 45 min

INGREDIENTS

• 4 tbs butter, unsalted
• 1 medium onion, chopped
• 2 cups oyster mushrooms, trimmed and chopped
• 1 tbs garlic, minced
• 1 ½ cups Arborio rice
• 1 cup white wine (District 7 Chardonnay)
• 4 cups chicken broth
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ½ cup Parmesan cheese, grated

INSTRUCTIONS

1. Heat a medium saucepan over medium heat. Add 2 tablespoons butter, onion, mushrooms and garlic. Sauté until onions are soft (5 min).
2. Add the rice and cook until coated with butter, stirring constantly (2 min). Add the wine and stir until absorbed (4 min).
3. After the wine is absorbed, add a ½ cup of broth to the saucepan and stir until absorbed. Repeat, stirring often, with a ½ cup of broth at a time until all the broth has been added to the pan (25 min).
4. Remove the saucepan from heat and add the salt, pepper, Parmesan cheese and remaining 2 tablespoons of butter.
5. Serve with shaved Parmesan on top.