SPRINGFIELD, Mo. (KY3) - Harvest Restaurant in Rogersville, Mo., chef Craig von Foerster shares his creamy, savory risotto featuring perfectly sautéed cremini mushrooms and authentic Parmigiano-Reggiano cheese.

1/2 yellow onion, diced

3 tablespoons olive oil

1 cup risotto rice (Arborio or Carnaroli)

3 cups water or chicken stock

2 teaspoons salt (for seasoning stock)

1/2 stick butter

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 pound cremini mushrooms, cut into quarters

Salt and pepper to taste

2 tablespoons canola oil

2 garlic cloves, chopped

1/2 shallot, diced

2 tablespoons butter

Heat a 12-inch skillet over medium-high heat until shimmering.

Add the quartered cremini mushrooms and season with salt and pepper.

Cook until all liquid released from the mushrooms reduc

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