Creamy Mushroom Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Parmesan cheese

1 cup, grated (plus extra for serving)

Vegetable broth

4 cups, heated

White wine

1 cup

Arborio rice

1 1/2 cups

Mushrooms

2 cups, sliced (cremini or shiitake recommended)

Garlic

3 cloves, minced

Onion

1, finely chopped

Butter

2 tablespoons

Olive oil

2 tablespoons

Instructions

1. In a large saucepan, heat the olive oil and butter over medium heat until melted.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the sliced mushrooms and cook for 8 minutes, allowing them to release their moisture and brown slightly.
4. Add the Arborio rice to the pan, stirring constantly for about 2 minutes to toast the rice and enhance its flavor.
5. Pour in the white wine and cook, stirring frequently, until it is fully absorbed by the rice.
6. Gradually add the heated vegetable broth, about 1/2 cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
7. Continue this process until the rice is creamy and al dente, about 20 minutes in total.
8. Once the rice reaches the desired consistency, stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes before serving.
10. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley for an elegant touch.