Classic Mushroom Risotto

Instructions

1. 1

   Heat the vegetable broth in a saucepan and keep it warm over low heat.

2. 2

   In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat.

3. 3

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

4. 4

   Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

5. 5

   Add the Arborio rice to the pan, stirring to coat the grains with the oil and butter.

6. 6

   Pour in a ladleful of warm vegetable broth, stirring constantly until the liquid is absorbed.

7. 7

   Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

8. 8

   After about 18-20 minutes, the rice should be creamy and tender but still slightly firm to the bite.

9. 9

   Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese.

10. 10

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