Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

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

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, and sauté for an additional 5-7 minutes until the mushrooms are tender.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Wine (Optional)

   Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated.

5. 5

   Cook the Risotto

   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 cooked al dente.

6. 6

   Finish with Cheese

   Once the risotto is cooked, remove it from heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

7. 7

   Serve

   Serve the risotto warm, garnished with fresh parsley.