Creamy Tuscan Mushroom Risotto

Ingredients

Mushroom Risotto

• 1.5 cups Arborio rice
• 8 oz mixed wild mushrooms (cremini, shiitake, or oyster), sliced
• 4 cups warm vegetable broth
• 1/2 cup dry white wine
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. In a skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add sliced mushrooms and sauté until browned (about 5-7 minutes). Remove and set aside.
2. In a large heavy-bottomed pot or Dutch oven, heat remaining olive oil and butter. Add diced onion and cook until translucent.
3. Add minced garlic and Arborio rice, stirring constantly for 2 minutes to toast the rice.
4. Pour in the white wine and simmer until completely absorbed.
5. Add warm vegetable broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladle.
6. Once rice is tender yet al dente (about 18-20 minutes), stir in the cooked mushrooms, Parmesan cheese, and chopped parsley.
7. Season with salt and black pepper to taste, and serve immediately.

Notes

• Keep the vegetable broth warm in a small saucepan next to your risotto pot for best results.