Instructions:
Prepare the Broth:
In a medium saucepan, heat the broth over low heat and keep it warm.
Cook the Mushrooms:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes.
Remove the mushrooms from the skillet and set them aside.
Start the Risotto:
In a large pot or skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the Rice:
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
Add the Wine:
Pour in the dry white wine and stir until it has been absorbed by the rice.
Cook the Risotto:
Begin adding the warm broth, one ladleful at a time, stirring constantly.
Allow each addition of broth to be absorbed by the rice before adding the next ladleful.
Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Finish the Risotto:
Stir in the cooked mushrooms, grated Parmesan cheese, and butter.
Season with salt and black pepper to taste.
Garnish and Serve:
Serve the risotto in bowls, garnished with chopped fresh parsley.
Enjoy your mushroom risotto!
