Ingredients
USMetric
1 ½ cups Arborio rice
1 teaspoon salt
4 cups low-sodium vegetable broth
1 cup dry white wine
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
1.
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm.
2.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3.
Stir in the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with a pinch of salt.
4.
Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until lightly toasted.
5.
Pour in the white wine, stirring continuously until mostly absorbed.
6.
Start adding the warm broth, one ladle at a time, stirring frequently until absorbed, about 18-20 minutes.
7.
Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese.
8.
Plate the risotto and garnish with fresh chopped parsley. Serve immediately while hot.