Recipe: Creamy Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (button or cremini)
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• Optional: Truffle oil for drizzling

Instructions:

1. Sauté the aromatics:

   • Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened.

2. Cook the mushrooms:

   • Add sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown. Season with salt and pepper.

3. Toast the rice:

   • Stir in the Arborio rice, coating it in the oil and cooking for 2 minutes until slightly translucent.

4. Deglaze with wine:

   • Pour in the white wine and stir until absorbed.

5. Add broth gradually:

   • Add the warm broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Repeat until the rice is tender and creamy (about 20 minutes).

6. Finish with butter and cheese:

   • Stir in butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.

7. Serve and garnish:

   • Spoon the risotto into bowls, garnish with fresh parsley, and drizzle with truffle oil if desired.

Enjoy your rich and creamy mushroom risotto!