Tarragon Mushroom Risotto Recipe

In a saucepan, bring the broth to a simmer.

In a separate pot, heat the butter and olive oil over medium-low heat.

Add the onion and garlic and sauté until softened, stirring occasionally.

Add the rice and stir well to coat with the butter and oil. Cook for 2-3 minutes.

Pour in the wine and let it simmer until fully absorbed by the rice.

Add the mushrooms and tarragon, and then add 1/2 cup of broth. Stir until absorbed by the rice.

Continue stirring and adding 1/2 cup of broth at a time, and allowing each addition to be absorbed by the rice before adding the next.

Taste the rice to check for doneness – it should be creamy and tender, with a slight bite.

Remove from heat and stir in the Parmesan cheese, salt, and pepper.

Serve hot, garnished with additional Parmesan and tarragon if desired.