Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat and keep it warm.

2. 2

   Sauté Onion and Garlic

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet and cook until they are softened and lightly browned, about 5-7 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is well-coated and slightly toasted.

5. 5

   Add Wine

   Pour in the white wine and cook until it's mostly absorbed by the rice, stirring frequently.

6. 6

   Add Broth Gradually

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

7. 7

   Finish with Cheese

   Once the risotto is cooked, remove it from the heat. Stir in the shaved parmesan cheese, salt, black pepper to taste, and chopped parsley.

8. 8

   Serve

   Serve the risotto warm, garnished with additional parmesan and parsley if desired.