Red Wine Mushroom Risotto

Instructions

1. 1

   In a saucepan, warm the vegetable broth over low heat.

2. 2

   In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 2-3 minutes.

3. 3

   Add the minced garlic and sliced mushrooms to the pan, and cook for another 3-4 minutes, until the mushrooms are tender and browned.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes to toast the rice, making sure it doesn't burn.

5. 5

   Pour in 1 cup of red wine and stir continuously until the wine is mostly absorbed by the rice.

6. 6

   Add the remaining 1 cup of red wine and continue to stir until it has been absorbed.

7. 7

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next ladle.

8. 8

   Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes. You may not need all the broth.

9. 9

   Remove from heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and season with salt and pepper to taste.

10. 10

    Serve the risotto garnished with chopped fresh parsley.