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 over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

3. 3

   Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender, about 5-7 minutes.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with the oil and slightly toasted.

5. 5

   Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

6. 6

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

7. 7

   Remove the pan from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.

8. 8

   Garnish with chopped parsley and serve immediately.