Risotto aux Champignons

Ingredients

Salt and pepper

to taste

Fresh parsley

1/4 cup, chopped, plus extra for garnish

Parmesan cheese

1/2 cup, grated, plus extra for garnish

Vegetable broth

6 cups

Mushrooms

2 cups, sliced

White wine

1/2 cup

Arborio rice

1 1/2 cups

Garlic

2 cloves, minced

Onion

1, chopped

Olive oil

2 tablespoons

Butter

2 tablespoons

Instructions

1. In a large pan, heat the butter and olive oil over medium heat until the butter melts.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent, around 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the butter and oil mixture. Sauté for 2 minutes, stirring constantly to prevent sticking.
4. Pour in the white wine, stirring continuously until the rice has absorbed it.
5. Add the sliced mushrooms and continue to cook until they soften and release their juices, about 5 minutes.
6. Gradually pour in the hot vegetable broth, about 1/2 cup at a time. Stir constantly and allow the rice to absorb the broth before adding more. This process should take about 20 minutes.
7. Once the rice is creamy and cooked to al dente, stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper according to your taste.
8. Remove the pan from heat and let the risotto rest for a few minutes to allow the flavors to meld together.
9. Serve your Risotto aux Champignons hot, garnished with an extra sprinkle of grated Parmesan cheese and fresh parsley. Enjoy!