Mushroom Risotto 🍄

Warm the broth/stock over low heat in a pot.

In a large 10 or 12 inch saute pan over medium/low add olive oil, Add mushrooms and season with salt and pepper. Cook until mushrooms have sweat and are tender, about five minutes. Remove from pan. Add more olive oil to coat the pan. Cook onion, leek and garlic on medium-low heat until fragrant and softened, about five minutes minutes. Season with salt and pepper. Add rice, stirring occasionally until the edges of rice are translucent. Add white wine stirring frequently until wine is fully absorbed. Add chicken broth/stock one-two ladles at a time (approx. 1/2 cup). Drop in a bundle of rosemary and thyme. Consistently stirring and adding more once the liquid is fully absorbed. (This process took me about 30 minutes). Once the rice is soft but still al dente and all broth has been used, remove the bundle of herbs. Turn off the heat, add butter, parmesan and the mushrooms in. Stir until fully incorporated. Garnish with fresh cracked pepper and chives. Serve and enjoy ☺️