Romantic Mushroom Risotto for One by Ben Maxwell

Ingredients

• 1 cup arborio rice
• 4 oz mixed mushrooms (maitake, chanterelles, or your favorite)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cup hot mushroom stock
• 2 tbsp butter
• 1/4 cup parmesan cheese, grated
• 1 tsp lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Toss mushrooms with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until tender and browned.
2. While mushrooms roast, heat 1 tbsp olive oil in a saucepan over medium heat. Add shallots and cook until softened, about 3-5 minutes.
3. Stir in garlic and cook for 1 minute more until fragrant. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
4. Pour in white wine and cook, stirring, until fully absorbed. Begin adding hot mushroom stock, 1 ladleful at a time, stirring until each addition is absorbed.
5. Continue adding stock and stirring for 18-25 minutes, until rice is creamy and al dente. Stir in butter, Parmesan cheese, and lemon juice.
6. Gently fold in the roasted mushrooms and chopped parsley. Season with salt and pepper to taste. Serve immediately