Creamy Mushroom and Garlic Risotto

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Parmesan cheese (1/2 cup, grated (plus extra for serving))
• Vegetable broth (4 cups, heated)
• White wine (1/2 cup)
• Arborio rice (1 cup)
• Mushrooms (2 cups, sliced (preferably a mix of cremini and shiitake))
• Garlic (3 cloves, minced)
• Butter (2 tablespoons)
• Olive oil (2 tablespoons)

Instructions

1. In a large pan, heat the olive oil and butter over medium heat until melted.
2. Add the minced garlic and sliced mushrooms. Sauté for about 5 minutes, or until the mushrooms are golden brown and have released their moisture.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture. Cook for an additional 2 minutes to lightly toast the rice.
4. Pour in the white wine and stir continuously until it is fully absorbed by the rice, enhancing the flavor.
5. Gradually add the heated vegetable broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. This process should take about 20 minutes.
6. Continue stirring until the rice is creamy and tender yet still has a slight bite (al dente).
7. Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and parsley as desired.