Creamy Mushroom Risotto with Oregano Balsamic

Ingredients:

• 1 cup Italian risotto from The Little Shop of Olive Oils
• 2 tbsp Extra Virgin Olive Oil from The Little Shop of Olive Oils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms (cremini, shiitake, or portobello), sliced
• ½ cup dry white wine
• 3-4 cups vegetable or chicken broth, warmed
• 2 tbsp Oregano Balsamic from The Little Shop of Olive Oils
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

• In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 3 minutes).
• Add the mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
• Stir in the Italian risotto rice and cook for 1-2 minutes until lightly toasted.
• Pour in the white wine, stirring constantly until it's mostly absorbed.
• Add the warmed broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for about 20 minutes, until the rice is tender and creamy.
• Stir in the oregano balsamic, mixing well to enhance the flavor.
• Remove from heat and stir in Parmesan cheese and butter for extra creaminess. Season with salt and pepper to taste.
• Garnish with fresh parsley and drizzle with a bit more oregano balsamic for an extra pop of flavor.

Pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Serving suggestion: Enjoy with a side of roasted vegetables or a fresh arugula salad.