Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

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

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

3. 3

   Cook the Mushrooms

   Add the local mushrooms to the skillet and cook until they release their moisture and become tender, 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 translucent.

5. 5

   Add the Broth Gradually

   Pour in one ladle of warm vegetable broth and stir. Once the liquid is mostly absorbed, add another ladle of broth. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   When the risotto is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Spoon the risotto onto plates, drizzle with black garlic aioli, and garnish with fresh parsley. Serve immediately.