Mushroom Risotto

Instructions

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

2. In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté for about 2-3 minutes until they start to soften and become translucent.

3. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are golden brown and tender. Season with a pinch of salt and pepper.

4. Add the Arborio rice to the skillet and stir well to coat the rice with the onion, garlic, and mushroom mixture. Cook for 1-2 minutes to toast the rice slightly.

5. Pour in the white wine and stir continuously until the wine has been absorbed by the rice.

6. Begin adding the warm broth to the skillet, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed by the rice before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7. Once the rice is cooked to your desired consistency, remove the skillet from the heat. Add the remaining tablespoon of butter and the grated Parmesan cheese. Stir well to incorporate the butter and cheese, creating a velvety texture.

8. Season the Mushroom Risotto with salt and pepper to taste.

9. Serve the risotto hot, garnished with fresh chopped parsley and an extra sprinkle of Parmesan cheese if desired.