Garlic Butter Mushroom Risotto

• butter, divided↗4 tablespoon
• cloves garlic, minced and divided↗4
• uncooked arborio rice↗12 ounce
• or 4 cups chicken or vegetable broth3.5 cup
• a splash of dry white wine
• sliced baby portabella mushrooms12 ounce
• spinach or other veggies if you want↗2
• shaved Parmesan cheese0.5 cup
• sea salt and freshly cracked black pepper
• a squeeze of lemon (that was Bjork’s idea! nice work, boo)

  that was Bjork’s idea! nice work, boo

Step-by-step instructions

1. 1

   Heat 2 tablespoons of butter in a large skillet over medium high heat. Add two cloves of garlic and saute for 1-2 minutes until the smells of amazingness overtake your life. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine to get things all sizzly-hot.

2. 2

   Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture.

3. 3

   In a separate little skillet, melt the remaining 2 tablespoons butter over medium high heat. Add the garlic, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned to your liking – I like to add another splash of white wine here – yummy sizzle. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan (I just arranged it all over the top). Top generously with Parmesan, salt, pepper, and lemon if you want! Yummm.