Mushroom Risotto

  • 2 tbsp butter
  • 1 large shallot, diced
  • 1 c arborio rice
  • 1/2 c dry sherry
  • 5 cups mushroom broth
  • 1 c shredded parmesan cheese

Rinse rice thoroughly and set aside. Heat mushroom broth to a boil and reduce to a simmer. Melt butter in Dutch oven, and then add shallots. Cook until shallots become translucent but have not started to brown. Add rice and sherry. Cook until most of the liquid is absorbed. Add about 2 ladles of the broth to the Dutch oven and continue to stir until most of liquid is absorbed. Repeat this 3 more times. Check the doneness of your rice at this point. It should still have a little bite, but not be crunchy. If it seems too crunchy, add 2 more ladles and cook until absorbed again. Remove from heat and stir in parmesan. Serve warm.