Wild Mushroom Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.

2. 2

   Sauté the Vegetables

   In a large pan, 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 wild mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.

3. 3

   Toast the Rice

   Add the arborio rice to the pan and stir to coat the grains. Toast for about 2-3 minutes until the rice becomes slightly translucent.

4. 4

   Add the Wine

   Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the remaining butter, grated parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

7. 7

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.