Description

Creamy arborio rice cooked slowly with fresh mushrooms, white wine, and parmesan cheese, garnished with fresh parsley for a rich and comforting dish.

Ingredients

• 1 1/2 cups arborio rice
• 4 cups vegetable broth, warmed
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/2 lb mixed mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until translucent.
2. Add mushrooms and cook until tender.
3. Stir in arborio rice and cook for 1-2 minutes until slightly toasted.
4. Pour in white wine and cook, stirring constantly, until absorbed.
5. Add warm broth one ladle at a time, stirring continuously and waiting for liquid absorption before adding more.
6. Continue until rice is creamy and al dente, about 30 minutes.
7. Stir in butter and Parmesan cheese. Season with salt and pepper.
8. Garnish with chopped parsley and serve immediately.

Tips

• Use a mix of wild and cremini mushrooms for deeper flavor.
• Stir constantly to ensure creaminess.
• Add extra Parmesan for a richer taste.