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#DungeonMeshi #DeliciousInDungeon #DeliciousDungeon Dungeon Mushroom Risotto (Servings: 2) Stock 2 cups water, or any stock 1/4 teaspoon salt Risotto 1 1/2 tablespoon unsalted butter, divided 2 garlic cloves, sliced thin 1/2 cup arborio rice 1/2 cup mushroom medley, sliced thin 1/4 cup white wine 1 tablespoon Swiss cheese, 4 tablespoons cheddar cheese Salt to taste 1. Place the stock in a pot and bring to a boil, then lower heat to a simmer on medium-low heat 2. To make the Risotto: Heat a separate small pot on medium heat. Once warm, melt 1 tablespoon of butter, then add the sliced garlic cloves. Once the garlic is fragrant, around 30 seconds, add in the arborio rice, mushrooms and a pinch of salt. Stir and cook for 30 seconds until the rice becomes shiny and glossy. Add in the white wine, and cook until 90 percent of the wine is absorbed by the rice, stirring occasionally, around 2 minutes 3. Lower the heat to 4/10, then ladle in 1/4 of the simmering stock onto the rice. Stir occasionally to prevent the rice from burning. Once 90 percent of the liquid has been absorbed, around 2 to 3 minutes, ladle in another 1/4 of the simmering broth. Repeat until 7 ladles in total of the broth has been added and absorbed, around 20 minutes. Once the rice is al dente, and when dropped from a spoon the risotto’s thick consistency is like lava, remove from heat. 4. Add the remaining 1/2 tablespoon of unsalted butter, and cheese. Stir to melt in the risotto, and season with salt to taste 5. Divide the cooked risotto between two shallow bowls, and serve immediately
