Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 8 oz mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the onion and garlic and sauté until softened, about 3 minutes.
- Add the rice and stir to coat in the butter mixture, cooking for 1-2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the broth, 1 cup at a time, stirring constantly and waiting until each cup is absorbed before adding the next.
- Meanwhile, in a separate pan, sauté the mushrooms until golden brown.
- Once all the broth has been absorbed and the rice is creamy and tender, stir in the sautéed mushrooms and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.