Ingredients

• Arborio rice: 1 cup
• Chicken or vegetable broth: 4 cups (1 liter), warm
• White wine: ½ cup
• Mixed mushrooms e.g., cremini, porcini: 2 cups, sliced
• Onion: 1 small, finely chopped
• Garlic: 1 clove, minced
• Butter: 2 tbsp
• Parmesan: ½ cup, grated
• Olive oil: 2 tbsp
• Parsley: 2 tbsp, chopped

Directions

• Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic, cooking until browned and tender. Set aside.
• Keep the broth warm on low heat.
• In a large pot, melt 1 tbsp of butter. Add the onion and sauté until translucent.
• Stir in the Arborio rice and cook for 2 minutes, ensuring every grain is coated.
• Pour in the white wine and stir until absorbed.
• Add the broth one ladle at a time, stirring continuously and allowing it to absorb before adding the next. Cook for 18-20 minutes.
• Stir the sautéed mushrooms into the risotto, reserving a few for garnish.
• Finish with butter and Parmesan: Add the remaining butter and Parmesan, stirring until creamy.
• Plate the risotto, garnish with reserved mushrooms and parsley, and enjoy warm.

Photos