Italian Mushroom Risotto with Parmesan

Ingredients

• 1-2 tablespoons olive oil
• 1 cup Arborio rice
• 1 pound mushrooms sliced
• 1 small onion finely chopped
• 4 cups vegetable broth warmed
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter
• to taste salt and pepper
• 2 tablespoons fresh parsley chopped

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. 2 Add the sliced mushrooms to the skillet and cook until they are golden brown and softened, about 5-7 minutes.
3. 3 Stir in the Arborio rice, allowing it to lightly toast for 1-2 minutes.
4. 4 Pour in the white wine and cook until it is fully absorbed by the rice.
5. 5 Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding the next cup.
6. 6 Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.
7. 7 Remove the skillet from heat and stir in the butter and grated Parmesan cheese until well combined.
8. 8 Season with salt and pepper to taste. Garnish with chopped parsley before serving.