This week we've got Green Bay taking on Minneapolis and Nest Dave back in the kitchen. What's he whipping up? Mushroom risotto, of course. Got a game night recipe?

Ingredients
1/2 lb. mixed mushrooms, washed thoroughly and sliced -- we used shiitake and crimini
2 cups Arborio rice
4 1/2 cups vegetable stock
1 yellow onion, chopped
1 leek, sliced and thoroughly washed
2 cloves garlic, finely minced
1/4 cup red wine
4 Tbl. olive oil
4 Tbl. butter
Handful of fresh parsley, shredded
1/3 cup grated Parmigiano-Reggiano cheese
Salt and pepper, to taste.

Directions
1. In a saute pan over medium heat, add 2 Tbl. olive oil, the garlic, and the mushrooms. Saute until mushrooms are tender, roughly 10 minutes. Set aside.

2. In a saucepan, bring the stock up to a boil, then reduce to a lively simmer.

3. In a large pot or Dutch oven over low heat, add the remaining oil, 2 Tbl. butter, the onion, and the leek and saute until soft and golden, about 5 minutes.

4. Add the rice, stirring occasionally to toast the rice, around 1 minute. Add the wine, stirring to coat the rice. Using a ladle, add enough stock to cover the rice. Bring to a boil, then reduce to a simmer. Stir constantly, allowing the rice to absorb the stock. When most of the stock has been absorbed, add more, roughly half a cup at a time. Continue repeating this step until the risotto has absorbed almost all the stock and is creamy and al dente, around 25 to 30 minutes.

5. About halfway through cooking the risotto, add the cooked mushrooms. Season to taste.

6. When the risotto is done, add the remaining butter, cheese, and parsley.

-- Krissy Tiglias

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