Creamy Mushroom Risotto
Ingredients:
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4 cups chicken or vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
8 oz. sliced mushrooms
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Instructions:
Heat the chicken or vegetable broth in a medium saucepan over low heat.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic and cook for 2-3 minutes, or until the onion is translucent.
Add the Arborio rice to the pot and stir to coat it with the oil. Cook for 1-2 minutes, or until the rice is lightly toasted.
Pour in the white wine and stir until it has been absorbed by the rice.
Add the sliced mushrooms to the pot and stir to combine.
Begin adding the hot broth to the pot, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue adding broth and stirring for 20-25 minutes, or until the rice is tender and creamy.
Remove the pot from the heat and stir in the unsalted butter and grated Parmesan cheese.
Season the risotto with salt and black pepper to taste.
Sprinkle the chopped fresh parsley over the top of the risotto and serve immediately. Enjoy!
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