Creamy Garlic Parmesan Risotto with Wild Mushrooms

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth kept warm
• 1 cup wild mushrooms sliced
• 1 cup Parmesan cheese grated
• 3 cloves garlic minced
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup dry white wine
• to taste salt
• to taste black pepper freshly ground
• 2 tablespoons fresh parsley chopped

Instructions

1. 1 Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. 2 In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the onions and garlic, sauté until the onions are translucent.
3. 3 Add the sliced wild mushrooms and cook until they are golden brown and tender.
4. 4 Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated and slightly toasted.
5. 5 Pour in the white wine and stir until it is absorbed by the rice.
6. 6 Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth.
7. 7 Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
8. 8 Stir in the remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper.
9. 9 Remove from heat and let the risotto sit for a couple of minutes. Garnish with fresh parsley before serving.