Risotto Marsala

• 2 Tablespoons unsalted butter
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon tomato paste
• 3/4 cup Arborio rice
• 1 cup Marsala wine, divided
• 3-4 cups low-sodium broth (chicken or vegetable)
• 2 cups cremini mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons fresh basil, minced
• kosher salt and fresh ground pepper

1. Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.
2. Meanwhile, heat the chicken stock in a medium saucepan until simmering.
3. Add the Arborio rice and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.
4. Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.
5. After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes.
6. Remove from heat, and stir in remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.

unsalted butter, shallot, garlic, tomato paste, arborio rice, marsala wine, lowsodium broth, cremini mushrooms, parmesan cheese, fresh basil, kosher salt

Taken from www.epicurious.com/recipes/member/views/risotto-marsala-50054245 (may not work)