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-# Mushroom risotto
-
-- ⏲️ Prep time: 5 min
-- 🍳 Cook time: 20-30 min
-- 🍽️ Servings: 4
-
-## Ingredients
-
-- Olive oil
-- 1 shallot
-- 4 cloves of garlic
-- 300g button or crimini mushrooms
-- 400g risotto rice (Arborio, Carnaroli or Vialone Nano)
-- 1/2 cup white wine (optional)
-- Mushroom or chicken stock
-- Butter
-- Grated Pecorino or Parmesan cheese
-
-## Directions
-
-1. Finely mince the shallot and garlic and slice the mushrooms into large pieces.
-2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
-3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so.
-4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. 
-5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
-6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.
-
-## Contribution
-
-- Robert [github](https://github.com/robert5800)
-
-;tags: italian mushrooms wine rice