Ingredients
Directions
- 1
Heat the Broth: Keep the broth warm in a separate pot over low heat.
- 2
Sauté the Aromatics: Heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- 3
Cook the Mushrooms: Add sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.
- 4
Toast the Rice: Stir in Arborio rice and cook for 1-2 minutes until lightly toasted and coated with oil.
- 5
Add Broth Gradually: Add warm broth one ladle at a time, stirring constantly. Allow liquid to be absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18-20 minutes.
- 6
Finish with Cheese and Butter: Stir in grated Parmesan cheese and butter until melted and well combined. Adjust seasoning with salt and pepper to taste.
- 7
Serve: Spoon risotto into bowls and garnish with fresh parsley if desired. Serve immediately.
