Mushroom Risotto with White Wine

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 small Onion
• 2 cloves Garlic
• about 450 g Cremini mushrooms
• 1/2 cup Dry white wine
• 1/2 cup Parmesan cheese
• 2 tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm over low heat.
2. 2Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3Add garlic and cook for 1 minute until fragrant.
4. 4Add mushrooms and cook until softened and browned, about 8-10 minutes.
5. 5Add Arborio rice and cook for 1 minute, stirring constantly.
6. 6Pour in white wine and cook until absorbed, stirring constantly.
7. 7Add 1 cup of warm vegetable broth to the rice and cook, stirring constantly, until absorbed.
8. 8Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until rice is creamy and al dente, about 20-25 minutes.
9. 9Stir in Parmesan cheese, butter, salt, and pepper.
10. 10Serve immediately, garnished with fresh parsley.

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