Mushroom Risotto

Ingredients:

- 1 1/2 cups Arborio rice

- 1/2 cup dry white wine

- 1 cup sliced mushrooms (e.g., cremini or shiitake)

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 4 cups chicken or vegetable broth, kept warm

- 1/2 cup grated Parmesan cheese

- 2 tablespoons butter

- 2 tablespoons olive oil

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

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

In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until it becomes translucent. Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are tender.

Add the Arborio rice to the pan and cook, stirring frequently, until the edges of the rice become translucent. Pour in the white wine and cook until it is mostly absorbed by the rice, stirring continuously.

Begin adding the warm broth, one ladle at a time, to the rice mixture. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente texture. This usually takes about 18-20 minutes.

Stir in the grated Parmesan cheese and the remaining tablespoon of butter. Season with salt and pepper to taste. The consistency should be creamy, and the rice should have a slight bite to it.

Garnish the risotto with chopped fresh parsley and enjoy!