Creamy Pesto Risotto with Sautéed Mushrooms

Instructions

• Prepare the homemade pesto: In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, grated Pecorino Romano cheese, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• In a separate large saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add finely chopped onions and sauté until they are translucent, about 3-4 minutes.
• Add Arborio rice to the saucepan and stir to coat the rice with the oil and butter mixture. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
• Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
• Gradually add the chicken broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Cook until the rice is creamy and tender, about 18-20 minutes.
• Once the risotto is cooked, add the prepared homemade pesto to the risotto and stir until evenly distributed.
• Stir in 1/2 cup of heavy cream, 1/4 cup of marscapone cheese, and 1/2 cup of grated pecorino Romano cheese until well combined.
• Remove the risotto from and serve.
• Top each serving with sautéed mushrooms, a drizzle of extra pesto, and a sprinkle of grated Pecorino Romano cheese.