Mushroom and Gouda Risotto

The ultimate fall side dish. Enjoy!

Ingredients

6 cups chicken broth

3 Tbsp. olive oil

1/2 pound Portobello mushrooms, thinly sliced

1/4 pound white button mushrooms, thinly sliced

1/4 pound mixed wild mushrooms, thinly sliced

2 garlic cloves, diced

2 shallots, diced

1 1/2 cups Arborio rice

1/2 cup vermouth

sea salt

freshly ground black pepper

4 tablespoons butter

1/3 cup grated Gouda

Directions

- On med-high, heat 2 Tbsp. olive oil in large saucepan. Add mushrooms and cook until soft, about 3 minutes. Scrape contents of pan into bowl and set aside.

-  Add 1 Tbsp. olive oil, garlic and shallots to saucepan. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice turns golden in color, add vermouth, stirring constantly until fully absorbed. Add broth to rice, 1/2 cup at a time, stirring each time until absorbed. Add broth until rice is al dente, 15-20 minutes.

- Remove from heat, stir in mushrooms and their juice, butter and Gouda. Add salt and pepper to taste.