Mushroom Risotto

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Recipe

Ingredients

1 cup	Arborio rice
2 tablespoons	olive oil
1 tablespoon	butter
1	small onion, finely chopped
2 cloves	garlic, minced
200 grams	mushrooms, sliced
1/2 cup	dry white wine
4 cups	chicken or vegetable broth
1/2 cup	Parmesan cheese, grated
—	salt to taste
—	black pepper to taste
2 tablespoons	fresh parsley, chopped

Instructions

1. 1 Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
2. 2 In a large pan, heat olive oil and butter over medium heat.
3. 3 Add the chopped onion and garlic, and sauté until the onion is translucent.
4. 4 Add the sliced mushrooms and cook until they are golden brown and any liquid has evaporated.
5. 5 Stir in the Arborio rice and cook for about 2 minutes, until the rice is lightly toasted.
6. 6 Pour in the white wine and stir until it is fully absorbed by the rice.
7. 7 Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
8. 8 Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
9. 9 Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
10. 10 Remove from heat and let the risotto sit for a minute.
11. 11 Garnish with chopped fresh parsley before serving.