Red Wine Risotto With Mushrooms

• 3 1/2 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry red wine
• 1 (8 ounce) package sliced cremini mushrooms
• 1/2 cup grated Parmesan cheese
• 1/3 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley
• salt and ground black pepper to taste

1. Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
2. Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
3. Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
4. Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

chicken broth, unsalted butter, onion, garlic, arborio rice, red wine, cremini mushrooms, parmesan cheese, mozzarella cheese, parsley, salt

Taken from www.allrecipes.com/recipe/240263/red-wine-risotto-with-mushrooms/ (may not work)