Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth and keep it warm on low heat.

2. 2

   Sauté the Aromatics

   In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet and cook until they are softened and lightly browned.

4. 4

   Toast the Rice

   Stir in the Arborio rice and cook for about 2 minutes, toasting it slightly.

5. 5

   Add Broth Gradually

   Pour in one ladle of warm broth into the rice mixture and stir continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Stir in Cream and Cheese

   Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Remove from heat and let it sit for a minute before serving. Garnish with additional Parmesan if desired.