Chef's table · HarvestGuide.ca

Creamy Mushroom Risotto

Ingredients

• 1.25 L vegetable or chicken stock, kept hot
• 400 g mushrooms, sliced
• 3 tbsp butter, divided; 1 tbsp oil
• 1 onion, finely diced; 2 cloves garlic, minced
• 300 g arborio rice
• 125 mL white wine
• 60 g parmesan, grated, plus more to serve
• Salt, pepper, chopped parsley

Instructions

1. Keep the stock at a gentle simmer in a separate pot the whole time.
2. Sauté the mushrooms in oil and a little butter over high heat until browned; season and set aside.
3. In the same pan, soften the onion in butter; add the garlic and the rice and toast, stirring, until the grains look translucent at the edges.
4. Pour in the wine and stir until absorbed.
5. Add the hot stock one ladle at a time, stirring often, letting each addition mostly absorb before adding the next — about 18 minutes.
6. When the rice is creamy with a slight bite, stir the mushrooms back in. Off the heat, beat in the remaining butter and the parmesan; season and finish with parsley.

From HarvestGuide.ca — https://harvestguide.ca/recipes/mushroom-risotto-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.