Mushroom Risotto

Prep time: 45 minutes

Servings: 4

Ingredients

  • 1.5 cups arborio rice
  • 8 oz mixed mushrooms, sliced
  • 4 cups vegetable broth, warmed
  • 1 cup dry white wine
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 0.5 cup grated parmesan
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the broth in a saucepan and keep it warm over low heat.

  2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Set aside.

  3. In the same pan, melt 1 tablespoon of butter. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.

  4. Add the rice and stir for 1-2 minutes until the grains are lightly toasted and translucent at the edges.

  5. Pour in the wine and stir until absorbed.

  6. Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 18-20 minutes.

  7. When the rice is creamy and al dente, stir in the mushrooms, remaining butter, and parmesan.

  8. Season with salt and pepper. Garnish with parsley and serve immediately.