Recipe of Mushroom Risotto

Join me and let's see how to make Mushroom Risotto

Instructions:

Step 1
• In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
Step 2
• In a separate large pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
Step 3
• Stir in the Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
Step 4
• Pour in the white wine and stir until it's mostly absorbed by the rice.
Step 5
• Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
Step 6
• After about 15 minutes, when the rice is creamy and al dente, stir in the sliced mushrooms and cook for an additional 5-7 minutes.
Step 7
• Remove the pan from heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.
Step 8
• Season with salt and black pepper to taste.
Step 9
• Serve the Mushroom Risotto hot, garnished with fresh parsley.
Step 10
• Enjoy the rich and comforting flavors of this European Mushroom Risotto!