Mushroom Risotto

I use fresh lemons, and this could take up to 5 cups of broth

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Step 1

Heat the oil over medium heat. Add mushrooms, shallots and a pinch of salt and saute for 7-10 mins, add garlic and stir for 30 seconds or until fragrant. Add wine, continue stirring until wine is absorbed. Add broth one ladle at a time stirring until each ladle is absorbed. (This step takes about 25 mins.)

Step 2

Remove from heat and stir in butter and parmesan. Sqeeze lemon juice into the bottom of the bowl, add risotto and sprinkle with parsley. Top with toasted bread crumbs of choice.