Ingredients:
4 cups chicken or vegetable broth
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine (optional)
1 cup mushrooms, sliced (button, cremini, or shiitake)
½ cup grated Parmesan cheese
2 tablespoons butter
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
1. Warm the broth: Heat the chicken or vegetable broth in a saucepan over low heat and keep it warm.
2. Sauté onions and garlic: In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, cooking until soft.
3. Cook the mushrooms: Add sliced mushrooms and sauté until tender and browned. Remove some mushrooms for garnish if desired.
4. Toast the rice: Stir in the Arborio rice and cook for about 2 minutes until the edges become translucent.
5. Deglaze with wine (optional): Pour in the white wine and stir until it evaporates.
6. Add broth gradually: Add one ladle of warm broth to the rice, stirring constantly until absorbed. Repeat this process, adding one ladle at a time, for about 18-20 minutes until the rice is creamy and tender.
7. Finish with cheese and butter: Stir in Parmesan cheese and butter for extra creaminess. Season with salt and black pepper.
8. Serve: Garnish with fresh parsley and the reserved mushrooms. Serve warm and enjoy!
