Mushroom Risotto Recipe

Prepare the Broth

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

Sauté the Mushrooms

In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender. Remove the mushrooms from the pan and set aside.

Sauté the Aromatics

In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the finely chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute.

Toast the Rice

Add the Arborio rice to the pan with the onions and garlic. Stir well for about 2 minutes until the rice is lightly toasted.

Add the Wine

Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.

Incorporate the Broth

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add the Mushrooms

Once the rice is cooked, gently fold in the sautéed wild mushrooms, the remaining butter, and the grated Parmesan cheese. Stir until everything is well combined and creamy.

Season and Serve

Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.