Mushroom Risotto

Ingredients

• •1 cup Arborio rice
• •6 cups vegetable or chicken broth
• •2 tbsp olive oil
• •1 cup white wine
• •1 onion, finely chopped
• •2 cloves garlic, minced
• •10 oz mushrooms, sliced
• •1 cup grated Parmesan cheese
• •0 Salt and pepper to taste

Instructions

1. 1

   In a saucepan, heat the broth until simmering.
2. 2

   In a separate large pan, sauté onions in olive oil until translucent. Add garlic and cook for another minute.
3. 3

   Add Arborio rice to the pan and stir until rice is coated in oil. Pour in white wine and cook until absorbed.
4. 4

   Begin adding hot broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.
5. 5

   Stir in sliced mushrooms and cook for another 3-5 minutes until they are tender.
6. 6

   Remove from heat, stir in Parmesan cheese, season with salt and pepper, and let rest for a few minutes before serving.