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Ingredients
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Risotto Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they are softened, about 5-7 minutes.
- 3
- 4
Add Wine
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
- 6
Finish with Cheese
Once the risotto reaches the desired consistency, remove it from heat. Stir in the remaining tablespoon of butter and grated Pecorino Romano cheese. Season with salt and black pepper to taste.
- 7
Serve
Garnish with chopped fresh parsley and additional Pecorino Romano if desired. Serve warm.
