Mushroom and Rosemary Risotto

Ingredients

Olive oil

2 tablespoons

Butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Vegetable broth

4 cups, warmed

Mushrooms

8 ounces, sliced (cremini or button mushrooms work well)

Fresh rosemary

2 tablespoons, chopped (plus extra for garnish)

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Instructions

1. In a large saucepan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the Arborio rice, coating it with the oil and cooking for 1-2 minutes until the rice is slightly toasted and opaque.
4. Pour in the white wine and cook, stirring frequently, until it is fully absorbed by the rice.
5. Gradually add the warmed vegetable broth, about 1/2 cup at a time. Stir constantly, allowing each addition to be absorbed before adding more. This process typically takes about 18-20 minutes until the rice is creamy and al dente.
6. While the risotto is cooking, heat a separate pan over medium heat and add a little olive oil. Sauté the sliced mushrooms until they are golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper.
7. Once the risotto is cooked, gently fold in the sautéed mushrooms, chopped rosemary, grated Parmesan cheese, and butter. Stir until everything is well combined and creamy.
8. Season with additional salt and pepper to taste. Cook for an additional 2-3 minutes to ensure all flavors meld together.
9. Serve the mushroom and rosemary risotto hot, garnished with extra grated Parmesan cheese and a sprig of fresh rosemary.