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![Mushroom Risotto - An impressive recipe that's great for date nights or when you just want to treat yourself! Check below for the FULL RECIPE and 15% OFF discount code on your @Bonafideprovisions purchase! This was one of our favorite date night dinners back in college, but we couldn't make it often because we'd never have the time to make broth ahead of time. Now with Bonafide Provisions Vegetable Broth, we can enjoy this mushroom risotto more often, without the hassle of making broth from scratch, and making sure the risotto is *chef's kiss*! Bonafide Provisions Vegetable Broths are certified organic and made from only organic, whole food ingredients, which is the key to making sure our risotto tastes amazing and without the funky aftertaste. You can find Bonafide Provisions broths at hundreds of grocery stores across the US ( find them at a grocery store near you using their store locator here: https://www.bonafideprovisions.com/pages/locations) or you can order on their website and use our promo code [TPA15] to get 15% OFF all of their products! PS. This promo code is good for one-time use, so take advantage and order a bundle! Plus, you get free shipping 😉 Yield: 2 servings 3-4 cups Bonafide Provisions No Salt Added Vegetable Broth 3 TBSP unsalted butter, divided 2 TBSP neutral oil 1.5 oz chopped shallot 6 oz sliced mushrooms 3/4 cup Arborio rice 1/4 cup white wine 3/4 cup grate parmesan 1/2 tsp salt, divided (or to taste) Cracked black pepper Parsley, optional for garnish Instructions: 1. Place Bonafide Provisions No Salt Added Vegetable Broth into a saucepan and bring it up to a simmer. Once hot, reduce the heat to keep the broth hot. 2. In a large saute pan over medium heat, add the 2 TBSP of butter and the oil. Once the butter is melted, add the shallot. Saute until fragrant, then add the mushrooms, along with 1/4 tsp of salt and some cracked black pepper. Cook the mushrooms until softened. 3. Add the last TBSP of butter and the Arborio rice. Saute the rice until it turns mostly translucent. 4. Add the wine to the pan to deglaze. Allow the wine to cook until the alcohol is cooked off and most of the liquid has evaporated. 5. At this point, add the hot broth to the pan, one ladle at a time. Between each addition, stir the rice and allow the broth to be mostly absorbed before adding the next. 6. Continue this process until the rice is just al-dente or to your preferred texture. On the last broth addition, season with 1/4 tsp salt or to your preference. Cook until the broth is about 60 percent absorbed. 7. Turn off the heat and add the grated parmesan. Stir until melted. The risotto at this point should be loose and pourable but not watery. 8. Serve immediately and garnish with chopped parsley. Enjoy! #ad #bonafidepartner #EasyRecipes #risotto #risottorecipe #reels #mushroomrisotto #fyp](/video/cover/7276100567234137387.webp)
