Mushroom Risotto

Mushroom Risotto Recipe

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the chicken or vegetable broth in a saucepan and keep it warm on low heat.
2. In a separate large pan, heat the olive oil and butter over medium heat.
3. Add the chopped onion and garlic to the pan and sauté until translucent.
4. Add the sliced mushrooms and cook until they are browned and tender.
5. Stir in the Arborio rice and cook for a few minutes until the rice becomes translucent.
6. Pour in the white wine and cook until it is almost completely absorbed by the rice.
7. Gradually add the warm broth to the rice, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding more.
8. Cook the risotto until the rice is creamy and cooked through, about 20-25 minutes.
9. Stir in the grated Parmesan cheese, season with salt and pepper, and serve hot.