Risotto Recipe

Prepare the broth by heating it in a saucepan over low heat. Keep it warm throughout the cooking process.

Clean and chop the wild mushrooms into bite-sized pieces. Set aside.

Finely chop the onion and mince the garlic.

Sauté Vegetables

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Cook Mushrooms

Add the chopped wild mushrooms to the skillet and cook for another 5-7 minutes until they are tender and any liquid they release has evaporated.

Add Arborio Rice

Stir in the Arborio rice, ensuring that the rice is well-coated with the oil and butter. Cook for about 1-2 minutes until the rice is slightly translucent around the edges.

Add Broth Gradually

Begin adding the warm broth, one ladleful (about 1 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process for approximately 18-20 minutes, or until the rice is creamy and al dente.

Finish with Cheese and Butter

Once the rice is cooked to your desired consistency, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.

Serve

Spoon the risotto into serving bowls, garnish with chopped fresh parsley, and serve immediately.