mushroom risotto

Recipe for mushroom risotto:

Ingredients:

- 1 ½ cups Arborio rice

- 4 cups vegetable or chicken broth

- 1 cup white wine

- 1 medium onion, finely chopped

- 3 cloves garlic, minced

- 8 ounces mushrooms (such as cremini or button mushrooms), sliced

- 2 tablespoons butter

- 2 tablespoons olive oil

- ½ cup grated Parmesan cheese

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable or chicken broth over medium heat until it simmers. Keep the broth warm throughout the cooking process.

2. In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant.

3. Add the sliced mushrooms to the skillet and cook until they become tender and start to brown. Remove a few mushroom slices for garnish if desired. Set them aside.

4. Add the Arborio rice to the skillet and stir it in the oil and butter mixture. Cook for about 2-3 minutes, stirring frequently, until the rice becomes slightly translucent.

5. Pour in the white wine and stir continuously until the liquid is absorbed by the rice.

6. Begin adding the warm broth to the skillet, about ½ cup at a time. Stir the rice constantly as it absorbs the broth. Continue adding broth and stirring until each addition is absorbed before adding more. This process will take about 20-25 minutes.

7. Taste the rice for doneness. The rice should be tender but still have a slight bite (al dente). If needed, add more broth or hot water to achieve the desired consistency.

8. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well to incorporate the cheese into the risotto.

9. Remove the skillet from heat and cover it with a lid. Let it rest for a couple of minutes to allow the flavors to meld together.

10. Serve the mushroom risotto hot, garnished with the reserved sautéed mushroom slices and fresh chopped parsley.

Enjoy your delicious mushroom risotto.