Mushroom Risotto

Risotto has a reputation of being really challenging to make, its not, its very easy - it just takes a little TLC. Plan on spending about 45 minutes making it and being near the stove the whole time, as it needs to be constantly stirred.

1 1/2 cups hot water

3 cups reduced-sodium chicken broth

1 tablespoon soya sauce (some soya sauce contains gluten - Kikkoman does not)

1 tablespoon olive oil

4 tablespoons unsalted butter

4 shallots finely chopped

2 garlic cloves, finely chopped

1 cup mushrooms

1 ½ cups Arborio rice

1/3 cup dry white wine

1/3 cup Parmigiano-Reggiano

1 teaspoon salt

1/2 teaspoon black pepper

**This will make enough for about 4 people.**

1) Add broth, soy sauce, and water to a sauce pan and bring to a simmer.

2) Meanwhile in a large frying pan, heat oil with 1 tablespoon butter over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes.

3) Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. You can add a little more butter or oil at this stage if you find the pan to be too dry.

4) Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

5) Stir ½ cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.

6) Remove from heat. Stir in cheese, salt, pepper, and remaining 3 tablespoons butter until butter is melted.