Instructions

Prepare the Broth:

In a saucepan, heat the broth over low heat. It should be warm but not boiling when you add it to the rice.

Sauté the Aromatics:

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the garlic and cook for another minute until fragrant.

Cook the Mushrooms:

Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes until they are tender and their moisture has evaporated.

Season with salt and pepper.

Toast the Rice:

Add the Arborio rice to the skillet and stir for 2 minutes, allowing it to absorb the flavors and toast slightly. This step is essential for the perfect texture.

Deglaze with Wine (if using):

Pour in the white wine and stir until it is mostly absorbed by the rice.

Add the Broth:

Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process helps release the starch from the rice, creating that creamy texture.

Continue Cooking:

Repeat the process of adding broth and stirring for about 18-20 minutes until the rice is al dente and has absorbed a creamy consistency. You may not need all the broth, so taste the rice for doneness.

Finish the Risotto:

Once cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

Serve:

Spoon the risotto into bowls, garnish with fresh parsley, and serve immediately.

Variations

Add Proteins: For a heartier meal, add cooked chicken, shrimp, or pancetta.

Vegetarian Option: Use vegetable broth and add extra vegetables like peas or spinach.

Herbs: Stir in fresh herbs like thyme or sage for added flavor.