Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups vegetable or chicken broth (960ml)
  • 1 cup white wine (optional) (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (cremini or button) (100g)
  • ½ cup grated Parmesan cheese (50g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. In a saucepan, bring the broth to a simmer and keep it warm on low heat.
  2. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onions and garlic; sauté until fragrant and translucent.
  3. Add sliced mushrooms; cook until softened and slightly browned.
  4. Stir in the Arborio rice, cooking for 1-2 minutes until it’s slightly translucent around the edges.
  5. Pour in the white wine; stir until fully absorbed by the rice.
  6. Start adding warm broth, one ladleful at a time. Stir frequently and allow liquid to absorb before adding more broth.
  7. Continue until rice is creamy and al dente, about 18-20 minutes total.
  8. Stir in the remaining butter and grated Parmesan. Season with salt and pepper to taste.
  9. Plate the risotto, garnish with chopped parsley, and enjoy!