Mushroom Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

3. 3

   Cook the Mushrooms

   Add the wild mushrooms to the skillet and cook, stirring occasionally, until they are soft and browned, about 5-7 minutes. Season with a little salt and pepper. Remove half of the mushrooms and set aside for garnish.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir well to coat it with the oil and mix it with the mushrooms. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.

5. 5

   Add the Wine

   Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice.

6. 6

   Add the Broth Gradually

   Start adding the warm vegetable broth, one ladleful at a time, to the rice. Stir frequently and wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

7. 7

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Spoon the risotto onto plates or into bowls. Top with the reserved sautéed mushrooms and garnish with chopped fresh parsley. Serve immediately.