Parmesan Mushroom Risotto

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Salt and pepper

to taste

Parmesan cheese

1 cup, freshly grated

Vegetable broth

6 cups

Dry white wine

1/2 cup

Arborio rice

1 1/2 cups

Mushrooms

1 pound, thinly sliced

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Butter

2 tablespoons

Instructions

1. In a large saucepan, combine the butter and olive oil over medium heat until the butter has melted.
2. Add the finely chopped onion and minced garlic to the pan, sauté until the onion becomes translucent. This should take approximately 5 minutes.
3. Add the thinly sliced mushrooms into the pan, continue to cook until they have released their moisture and have a nice, golden-brown color. This process will take around 8 minutes.
4. Add the Arborio rice to the pan, stir continuously for about 2 minutes, ensuring each grain of rice is coated with the mixture.
5. Pour the dry white wine into the pan, continue stirring until the rice has fully absorbed the wine.
6. Gradually pour in the vegetable broth, adding about 1/2 cup at a time. Stir constantly, allowing the rice to absorb each addition before adding more. This step is crucial in achieving the signature creamy texture of the risotto.
7. Continue this process until the rice is creamy and al dente, this should take about 20 minutes in total.
8. Remove the pan from heat, stir in the freshly grated Parmesan cheese, and season with salt and pepper to taste.
9. Let the risotto rest for a few minutes to allow the flavors to meld together.
10. Serve the mushroom risotto warm, garnished with a sprinkle of fresh chopped parsley. Enjoy!