Mushroom Risotto Recipe

Ingredients:

• 1 ½ cups Arborio rice (short-grain rice)
• 4 cups chicken or vegetable broth (homemade or low-sodium)
• 1 cup white wine (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (e.g., cremini, shiitake, or button)
• 3 tablespoons olive oil or unsalted butter
• 1 cup grated Parmesan cheese
• 1/2 cup fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Optional: 1 tablespoon truffle oil for extra flavor

Instructions:

1. Prepare the Broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat. This is essential for maintaining the cooking temperature of the rice.
2. Sauté Aromatics: In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender (about 5-7 minutes).
3. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with oil and toast them lightly for about 2-3 minutes. This helps enhance the nutty flavor.
4. Add Wine: Pour in the white wine (if using) and let it simmer until mostly absorbed, stirring occasionally.
5. Cook the Risotto: Start adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
6. Finish with Cheese: Once the risotto is cooked, remove it from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. If desired, add a drizzle of truffle oil for extra flavor.
7. Garnish and Serve: Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.