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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2
Sauté the mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Remove them from the skillet and set aside.
- 3
Cooking the Risotto
- 4
Sauté shallots and garlic
In the same skillet, add another tablespoon of olive oil and melt 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 5
Toasting the rice
Add the Arborio rice to the skillet, stirring continuously for about 2 minutes until the rice is lightly toasted.
- 6
Add broth gradually
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, until the rice is creamy and al dente.
- 7
Finish with mushrooms and cheese
When the risotto is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and season with salt and black pepper to taste. Remove from heat.
Serving
- 8
Garnish and serve
Serve the risotto warm, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
