Creamy Mushroom Risotto

Suitable for all seasons — Summer, Autumn/Fall, Winter, and Spring. If you have some spare time to prep a 40-minute meal, this is a fun meal to make!

Ingredients:

Melt 3 to 4 tablespoon of butter in a wide saucepan over medium-high heat. Add the mushrooms and brow onion to sauté about 5 minutes

Add the rice and stir to combine. Add white wine, bring to a boil, and reduce liquid by half about 3 to 4 minutes (feel free to skip white wine if you want to make a halal risotto)
Then slowly pour the chicken stock, stirring enough to keep the rice from sticking to the edges of the pan (use vege stock instead of chicken stock if you want to make a vegan risotto)
Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto

Slowly add whichever amount of parmesan cheese you desire, and season to taste with salt and pepper
Garnish with chopped fresh chives

Usually it takes at least 25 minutes time to cook till the rice with a slightly chewy texture