Enhanced Onion and Mushroom Risotto

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (3 tablespoons, divided)
• Onion (1 medium, finely chopped)
• Mushrooms (8 ounces, sliced (preferably a mix of cremini and shiitake))
• Arborio rice (1 cup)
• White wine (1/2 cup (dry, such as sauvignon blanc))
• Vegetable broth (4 cups, warmed)
• Parmesan cheese (1/2 cup, grated)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Once hot, add 1 tablespoon of butter and let it melt.
2. Add the finely chopped onion and sliced mushrooms to the pan. Sauté for about 5-7 minutes until the onions are translucent and the mushrooms are browned, stirring occasionally.
3. Stir in the Arborio rice, ensuring each grain is well coated with the oil and butter. Cook for 1-2 minutes until the rice is slightly toasted and fragrant.
4. Pour in the white wine, stirring constantly until it is fully absorbed by the rice, about 2-3 minutes.
5. Gradually add the warmed 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 18-20 minutes until the rice is creamy and al dente.
6. Once the rice reaches the desired texture, stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter until melted and creamy. Season with salt and pepper to taste.
7. Remove the risotto from heat and let it rest for a few minutes before serving.
8. Serve the risotto hot, garnished with fresh chopped parsley for a burst of color and flavor.