Risotto aux Champignons

Ingredients

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

Instructions

1. In a large pan, 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 Arborio rice to the pan and stir to coat it with the butter and oil mixture. Cook for 2 minutes, stirring constantly.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
5. Add the sliced mushrooms to the pan and cook until they are tender, about 5 minutes.
6. Gradually add the hot vegetable broth to the pan, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes in total.
8. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes before serving.
10. Serve the risotto aux champignons hot, garnished with additional grated Parmesan cheese and fresh parsley.