Ingredients:
1 cup Arborio rice
1 cup sliced mushrooms (any kind you like)
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (kept warm)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Instructions:
Prepare the ingredients: Slice the mushrooms, finely chop the onion, and mince the garlic.
Sauté the onions and garlic: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Cook the mushrooms: Add the sliced mushrooms to the pan and sauté for about 5 minutes, or until golden and softened.
Toast the rice: Stir in the Arborio rice, coating it in the oil and letting it toast for 1-2 minutes. This helps to develop the flavor.
Add broth gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir the rice constantly and wait for the liquid to be absorbed before adding more broth. Continue this process for 18-20 minutes, until the rice is creamy and slightly al dente.
Finish with Parmesan: Once the rice is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve: Spoon the creamy mushroom risotto into bowls and garnish with extra Parmesan or fresh herbs, if desired.