Mushroom Risotto

Enjoy the velvety deliciousness of our Mushroom Risotto tonight! Ideal for an intimate supper.

**Ingredients:**

– 1 cup Arborio rice

– 2 tablespoons olive oil

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1/2 pound mushrooms, sliced

– 4 cups vegetable broth, warmed

– 1/2 cup Parmesan cheese, grated

– Salt and pepper to taste

– 2 tablespoons fresh parsley, chopped for garnish

**Directions:**

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.

2. Add the mushrooms and cook until they start to release their moisture and brown slightly.

3. Stir in the Arborio rice, coating it in the oil and toasting slightly until it becomes translucent around the edges.

4. Begin adding the warm vegetable broth one ladle at a time, stirring constantly until each addition is absorbed before adding the next.

5. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.

7. Serve garnished with fresh parsley.

Recipe Card