Lemon Olive Oil Risotto with Mushrooms

Ingredients:

• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (such as cremini, shiitake, or button)
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup grated Pecorino Romano cheese
• 3 tbsp Outer Banks Olive Oil Co. Lemon Olive Oil
• 2 tbsp butter
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large saucepan, heat 2 tablespoons of Lemon Olive Oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and are golden brown, about 8-10 minutes.
3. Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2-3 minutes, until the rice is slightly toasted.
4. Pour in the white wine and cook, stirring frequently, until the wine is absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the grated Pecorino Romano cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
7. Drizzle the remaining tablespoon of Lemon Olive Oil over the risotto and garnish with fresh parsley before serving.