Italian Mushroom Risotto with Parmesan

Ingredients

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

Method

1. 01
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. 02
   Add the sliced mushrooms to the skillet and cook until they are golden brown and softened, about 5-7 minutes.
3. 03
   Stir in the Arborio rice, allowing it to lightly toast for 1-2 minutes.
4. 04
   Pour in the white wine and cook until it is fully absorbed by the rice.
5. 05
   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. 06
   Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.
7. 07
   Remove the skillet from heat and stir in the butter and grated Parmesan cheese until well combined.
8. 08
   Season with salt and pepper to taste. Garnish with chopped parsley before serving.