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.