Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• 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
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons

Instructions

1. In a large saucepan, melt the butter and olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
5. Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
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 adding broth and stirring until the rice is creamy and al dente, about 20 minutes in total.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes.
10. Serve the mushroom risotto hot, garnished with fresh chopped parsley.