Ingredients:

  • 1 cup Arborio rice (200 g)
  • 4 cups chicken or vegetable broth, warmed (960 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms, sliced (a mix of cremini and button is great)
  • 1/2 cup dry white wine (120 ml)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Heat the broth in a small saucepan and keep it warm over low heat.
  2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions; sauté until translucent (about 4-5 minutes). Stir in the garlic and cook for another minute until fragrant.
  3. Add sliced mushrooms to the pan; sauté until they release their moisture and become tender, around 5-7 minutes. Season with salt and pepper.
  4. Stir in Arborio rice; cook for 1-2 minutes until the grains are slightly translucent around the edges.
  5. Pour in the white wine; stir continuously until absorbed.
  6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
  7. Continue adding broth until the rice is al dente and creamy, about 18-20 minutes.
  8. Remove from heat; stir in Parmesan cheese and remaining butter. Adjust seasoning to taste.
  9. Garnish with fresh parsley and enjoy!