Mushroom Risotto

Instructions

1. 1

   Heat the olive oil and butter in a large pan over medium heat.

2. 2

   Add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Stir in the sliced mushrooms and cook until they are soft, about 5 minutes.

4. 4

   Add the Arborio rice and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.

5. 5

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

6. 6

   Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.

7. 7

   Continue this process until the rice is creamy and cooked to your desired texture, about 18-20 minutes.

8. 8

   Remove the pan from heat and stir in the grated Parmesan cheese.

9. 9

   Season with salt and pepper to taste, and serve hot.