Ingredients:

  • 4 cups (950ml) Chicken or Vegetable Broth, low sodium
  • 1 tablespoon Olive Oil
  • 1 tablespoon Olive Oil
  • 1 medium Onion, finely chopped (about 1 cup / 150g)
  • 2 cloves Garlic, minced
  • 1 pound (450g) Mixed Mushrooms (e.g., cremini, shiitake, oyster), sliced
  • 1 1/2 cups (300g) Arborio Rice (Risotto Rice)
  • 1/2 cup (120ml) Dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1/2 cup (50g) Grated Parmesan Cheese, plus more for serving
  • 2 tablespoons Unsalted Butter
  • Salt and Black Pepper, to taste
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Warm the broth in a separate saucepan and keep it simmering gently. This is crucial - cold broth will shock the rice!
  2. Heat olive oil in the large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add mushrooms to the pot and cook until softened and lightly browned. Season with salt and pepper. Remove about half of the mushrooms and set aside for garnish.
  4. Add Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges become translucent. This helps the rice release starch.
  5. If using, pour in the white wine and cook, stirring, until absorbed.
  6. Add 1 ladle of warm broth to the rice. Stir constantly until the broth is absorbed. Repeat this process, adding one ladle of broth at a time and stirring frequently, until the rice is creamy and al dente (slightly firm to the bite). This will take about 20-25 minutes.
  7. Stir in the Parmesan cheese and butter. Season to taste with salt and pepper.
  8. Spoon the risotto into bowls. Garnish with reserved mushrooms, extra Parmesan cheese, and fresh parsley.