Mushroom and Parmesan Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Mushrooms - 8 ounces, sliced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons

Instructions

1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the Arborio rice and stir to coat it with the oil and butter mixture.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes.
8. Stir in the grated Parmesan cheese and chopped parsley.
9. Season with salt and pepper to taste.
10. Serve the mushroom and Parmesan risotto hot, garnished with additional grated Parmesan cheese and parsley if desired.