Mushroom Risotto

This recipe can be made with Vegan ingredients, or regular cheese, depending on your preference.
The mushrooms can also be interchanged - either used a mix of shiitake, button, crimini, or just one variety. The mushroom broth was really great, but if you can't find it, just use a vegetable broth.

Ingredients: 

Serves 4 

2- 3  TBS olive oil 

1 1/2 Cups Carnaroli or Arborio Rice 

32 oz Mushroom or Vegetable Broth 

1/4 cup of chopped onions or shallots

1 - 8oz package of Cremini mushrooms, or mixed mushrooms 

3/4 cups of parmesan cheese, or vegan parmesan cheese 

salt & pepper 

1/4 cup chopped parsley 

1 TBS chopped chives 

Directions: 

In a small saucepan, heat the mushroom or vegetable broth and simmer to keep warm. 

Heat a medium saucepan on medium high.  Add the olive oil, and sauce the onion till translucent (about 3 minutes).  Add the rice and continue to saute. Ladle the broth into the rice and stir. Once it has been incorporated into the risotto, add more - one ladle at a time. Stir occasionally. 

Meanwhile, heat a medium pan to medium high and add 1 tbs olive oil.  Sauce the mushrooms, with salt & pepper until they are done, and browned. Keep aside to add to the risotto later. 

Once the risotto is 'al dente' - about 20 minutes, add the last ladle of broth. At this point, add the cooked mushrooms and stir till the broth is absorbed, but not too dry.  

Remove the risotto from the stove and add the parmesan or vegan cheese.  Stir till combined. 

Top with freshly grated parmesan or vegan cheese as well. Top with chopped chives and parsley. 

Serve immediately.