Houbové Rizoto

Ingredients

• 1 cup arborio rice
• 8 ounces mixed mushrooms (e.g., cremini, shiitake, oyster)
• 1 medium onion
• 4 cups vegetable broth
• 3 tablespoons butter
• 1 cup parmesan cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 cup white wine

Instructions

1. 1

   Prepare the vegetable broth by heating it in a saucepan over low heat. Keep it warm throughout the cooking process.

2. 2

   Clean and chop the mixed mushrooms into bite-sized pieces. Set aside.

3. 3

   Finely chop the onion and garlic.

4. 4

   In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent.

5. 5

   Add the chopped mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

6. 6

   Stir in the arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

7. 7

   Pour in the white wine and stir until it is mostly absorbed by the rice, about 2-3 minutes.

8. 8

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

9. 9

   Once the rice is creamy and al dente, remove the skillet from heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Mix well.

10. 10

    Garnish with freshly chopped parsley before serving. Enjoy your Houbové Rizoto warm!