Mushroom and Rosemary Risotto

Ingredients

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

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Meanwhile, in a separate pan, sauté the sliced mushrooms with a little olive oil until they are golden brown and tender.
7. Once all the broth has been added to the risotto and the rice is cooked al dente, stir in the sautéed mushrooms, chopped rosemary, grated Parmesan cheese, and butter.
8. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until everything is well combined and creamy.
9. Serve the mushroom and rosemary risotto hot, garnished with some extra grated Parmesan cheese and a sprig of fresh rosemary.