Mushroom Risotto

Ingredients

• 1 cup arborio rice
• 8 ounces mushrooms
• 4 cups vegetable stock
• 1 medium onion
• 1 cup parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 cup white wine
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   In a medium saucepan, bring the vegetable stock to a simmer over low heat. Keep it warm throughout the cooking process.

2. 2

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent.

3. 3

   Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are softened and browned.

4. 4

   Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Garnish with fresh parsley before serving. Enjoy your creamy mushroom risotto!