Enhanced Mushroom and Parmesan Risotto

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced (such as cremini or button))
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, warmed)
• Parmesan cheese (1 cup, grated)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large saucepan, heat the olive oil and butter over medium heat until melted and bubbling.
2. Add the finely chopped onion and minced garlic to the pan, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
3. Stir in the sliced mushrooms and cook for an additional 5-7 minutes, until they release their moisture and turn golden brown.
4. Add the Arborio rice to the pan and stir well to coat the rice grains with the oil and butter mixture, cooking for about 2 minutes until slightly toasted.
5. Pour in the white wine, stirring continuously until it is fully absorbed by the rice.
6. Gradually add the warmed vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding more. This process should take about 20-25 minutes.
7. Once the rice is creamy and al dente, remove the pan from the heat and stir in the grated Parmesan cheese and chopped parsley until well combined.
8. Season with salt and black pepper to taste.
9. Serve the Mushroom and Parmesan Risotto hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.