mushroom risotto recipe

### Mushroom Risotto **Ingredients:** - 4 cups chicken or vegetable broth - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 pound mixed mushrooms (such as cremini, shiitake, and button), sliced - 1 1/2 cups Arborio rice - 1/2 cup dry white wine - 1/2 cup grated Parmesan cheese - 2 tablespoons unsalted butter - Salt and pepper to taste - Fresh parsley, chopped (for garnish) **Instructions:** 1. **Heat the broth:** In a saucepan, heat the broth and keep it warm over low heat. 2. **Sauté the vegetables:** In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes. 3. **Cook the mushrooms:** Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 7-10 minutes. 4. **Toast the rice:** Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted. 5. **Add the wine:** Pour in the white wine and cook, stirring constantly, until the wine is absorbed. 6. **Add the broth:** Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes. Continue until the rice is creamy and cooked to your desired tenderness. 7. **Finish the risotto:** Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. 8. **Serve:** Garnish with fresh parsley and serve immediately. Enjoy your rich and creamy mushroom risotto! 🍄✨