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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm throughout the cooking process.
- 2
Sauté the Mushrooms
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the wild mushrooms and sauté for about 5-7 minutes until they are tender. Remove from skillet and set aside.
- 3
Cook the Aromatics
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
- 4
- 5
Deglaze with Wine
Pour in the dry white wine and continue stirring until the liquid is mostly absorbed by the rice.
- 6
Add the 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. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 7
Incorporate Mushrooms and Cheese
Once the rice is cooked, stir in the sautéed mushrooms, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix well until everything is combined and creamy.
- 8
Season and Serve
Season with salt and black pepper to taste. Garnish with freshly chopped parsley before serving.