Mushroom risotto with pecorino and parmesan recipe

Ingredients

• 2½ tbsp unsalted butter
• 8-9 cups mixed mushrooms, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 leek, finely sliced
• 4 cups chicken broth
• 2 cups Arborio rice, washed and drained
• ½ cup dry white wine (can substitute ½ cup chicken broth instead)
• 1 lemon zest
• ½ cup grated pecorino cheese
• ½ cup grated parmesan cheese
• 3 tbsp fresh parsley, chopped

1. In a small pan, heat the butter over medium-high heat. Add in the mushrooms and cook for about 5 minutes. Set aside.
2. In a large saucepan, heat the olive oil over medium-high heat. Add in the garlic and leek and cook for about 5 minutes. Add in the rice and stir for a minute. Add in the wine and stir until the liquid has been absorbed. Add in the broth, one cup at a time, and stir gently until rice is cooked.
3. Add in the mushrooms, zest, cheese and parsley and stir to combine. Serve and enjoy!