Mushroom Risotto

Ingredients:

• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 ounces mushrooms (such as cremini or button), sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Broth:
   • In a medium saucepan, heat the broth over low heat and keep it warm.
2. Cook the Mushrooms:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes.
   • Remove the mushrooms from the skillet and set them aside.
3. Start the Risotto:
   • In a large pot or skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
4. Add the Rice:
   • Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
5. Add the Wine:
   • Pour in the dry white wine and stir until it has been absorbed by the rice.
6. Cook the Risotto:
   • Begin adding the warm broth, one ladleful at a time, stirring constantly.
   • Allow each addition of broth to be absorbed by the rice before adding the next ladleful.
   • Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. Finish the Risotto:
   • Stir in the cooked mushrooms, grated Parmesan cheese, and butter.
   • Season with salt and black pepper to taste.
8. Garnish and Serve:
   • Serve the risotto in bowls, garnished with chopped fresh parsley.

Enjoy your mushroom risotto!