Mushroom Risotto Recipe

Prepare the Broth

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

Sauté the Mushrooms

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Onion and Garlic

In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Add the Rice

Add the Arborio rice to the skillet, stirring to coat the rice with the oil and cook for about 2 minutes until it becomes slightly translucent.

Cook the Risotto

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.

Finish the Dish

Once the rice is cooked, stir in the sautéed mushrooms and the grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.

Serve

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