If you love creamy, cheesy risotto, this mushroom risotto recipe has your name all over it. It's packed with parmesan cheese, sautéed mushrooms and shallots!
In a small saucepan, bring the broth to almost a boil and turn down the heat low to keep it warm.
In a deep large pan, preheat the butter with one tbsp of oil. Add the mushrooms and sauté them on high until golden brown. Remove the mushrooms and set aside.
In the same pan, cook shallots with one tbsp of oil until they turn translucent. Add in the rice and toast it until it turns a light shade of brown.
Add in the wine and stir until it's fully absorbed. Stir in broth one cup at the time, allowing the broth to get fully absorbed before adding more. Season to taste.
Remove from the heat and stir in mushrooms and parmesan. Serve right away.