Red Wine Risotto with Mushrooms

Ingredients

• 3 1/2 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry red wine
• 1 (8 ounce) package sliced cremini mushrooms
• 1/2 cup grated Parmesan cheese
• 1/3 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and ground black pepper to taste

Directions

Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.

Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.

Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.

Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.