Baby Bella Mushroom Risotto Recipe

In a large saucepan, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture, stirring occasionally, about 5-6 minutes.

Remove the mushrooms with a slotted spoon and set aside.

In the same pan, add the butter and shallot and cook until softened, stirring occasionally, about 2-3 minutes.

Add the Arborio rice and stir until it becomes translucent, about 2-3 minutes.

Pour in the white wine and cook until it evaporates, stirring frequently, about 2-3 minutes.

Begin adding the broth, one ladleful at a time, stirring frequently, until each addition is absorbed before adding the next. Continue adding the broth until the rice is cooked al dente, stirring frequently, about 20-25 minutes.

Stir in the cooked mushrooms and Parmesan cheese, and season with salt and pepper to taste.

Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.