Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1 cup white wine (optional, substitute with more broth if preferred)
- 8 ounces mushrooms, sliced (I love a mix of cremini and shiitake)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Feel free to experiment with different types of mushrooms or add a handful of fresh spinach for an extra layer of flavor and nutrition.
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
- Add the arborio rice to the pan, stirring until each grain is coated in oil and lightly toasted, about 2 minutes.
- Pour in the white wine, if using, and cook until the liquid is completely absorbed, stirring continuously.
- Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.
- In a separate pan, sauté the mushrooms in a bit of butter until golden and tender, about 5 minutes. Set aside.
- Once the rice is cooked, stir in the sautéed mushrooms, Parmesan cheese, and remaining butter. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately, relishing in the aroma that fills your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International