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 cup dry white wine
• to taste salt
• to taste black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. 02
   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. 03
   Add the sliced wild mushrooms and cook until they are golden brown and tender.
4. 04
   Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated and slightly toasted.
5. 05
   Pour in the white wine and stir until it is absorbed by the rice.
6. 06
   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. 07
   Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
8. 08
   Stir in the remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper.
9. 09
   Remove from heat and let the risotto sit for a couple of minutes. Garnish with fresh parsley before serving.