Risotto al Barolo

Ingredients

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

Instructions

1. In a large saucepan, heat the broth over medium heat and keep it simmering.
2. In a separate large saucepan, melt the butter over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Add the rice to the pan and stir to coat it with the butter and vegetables.
6. Pour in the Barolo wine and cook until it is absorbed by the rice, stirring constantly.
7. Begin adding the simmering broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
8. Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes.
9. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
10. Remove from heat and let the risotto rest for a few minutes.
11. Serve the risotto hot, garnished with chopped fresh parsley.