Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

• 34 OZ / 1000 ML chicken broth
• 2 OZ / 60 G butter, divided
• 1 shallot, diced
• 3 cloves garlic, minced
• 14 OZ / 400 G Arborio rice
• 8.75 OZ / 250 G button mushrooms, finely chopped
• handful of parsley leaves, finely chopped
• 5 sprigs thyme, leaves striped and finely chopped
• 1 pinch chili powder
• juice from half a lemon (about 1 ½ tbsp)
• 3 OZ / 90 G Parmesan, grated
• 1 tsp salt
• fresh ground black pepper to taste

Procedure:

1. Bring the chicken broth to a simmer in a pot. Reduce heat to low to keep warm.
2. Heat half of the butter in a medium Dutch oven over medium heat. Add the shallot and garlic. Heat until fragrant, stirring frequently to prevent burning, about 2 minutes.
3. Add the rice and sauté for 1 minute.
4. Stir in 1 ladle, or ½ cup, warm chicken broth at a time, stirring constantly. Do not add more broth until the previous broth has been absorbed by the rice. Repeat for 10 minutes.
5. Add the mushrooms, parsley and thyme and continue to stir in liquid one ladle at a time. Cook for 10-15 minutes or until rice is fully cooked but not mushy. Turn off the heat.
6. Season with chili powder and lemon juice. Stir in grated parmesan and remaining butter.
7. Season to taste with salt and pepper, then transfer the risotto to plates and serve.