Mushroom Risotto

Mushroom Risotto Recipe

Ingredients:

• 1 cup Arborio rice
• 2 cups mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, warm
• 1/2 cup white wine (optional)
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan and sauté onions and garlic until translucent.
2. Add sliced mushrooms and cook until soft.
3. Stir in Arborio rice and cook for 1–2 minutes until slightly toasted.
4. Add white wine (if using) and let it absorb completely.
5. Gradually add warm broth, one ladle at a time, stirring constantly until the rice is creamy and cooked al dente.
6. Stir in butter and grated Parmesan. Season with salt and pepper.
7. Garnish with fresh parsley and serve hot.