Creamy Mushroom Risotto

Clean and slice the 1 lb mushrooms.

Finely chop the 1 piece onion and mince the 2 cloves garlic.

In a large saucepan or Dutch oven, heat 2 tbsp olive oil and 1 tbsp tbsp of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

5 min

Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms have released their liquid and are browned, about 8 minutes.

8 min

Stir in the 1.5 cups Arborio rice and cook for 2 minutes until the edges are translucent.

2 min

Pour in the 0.5 cup dry white wine and stir until it is completely absorbed.

Begin adding the 6 cups vegetable broth one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue this process for about 30 minutes until the rice is creamy and al dente.

30 min

Stir in the remaining 3 tbsp tbsp of butter and the grated 0.75 cup Parmesan cheese. Season with 1 tsp salt and 0.5 tsp black pepper.