Risotto ai Funghi

Ingredients

• •300g Arborio rice
• •400g mixed mushrooms, sliced
• •1 liter vegetable or chicken broth, heated
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •150ml dry white wine
• •100g Parmesan cheese, grated
• •2 tablespoons olive oil
• •2 tablespoons butter
• •1 tablespoon fresh parsley, chopped
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pan over medium-high heat and sauté the sliced mushrooms until golden, about 5 minutes. Remove and set aside.
2. 2In the same pan, add 1 tablespoon butter and sauté the diced onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
3. 3Add the Arborio rice and stir constantly for 2 minutes until lightly toasted.
4. 4Pour in the white wine and stir until fully absorbed by the rice.
5. 5Add the hot broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, about 18-20 minutes total.
6. 6When the rice is creamy and tender but still slightly firm, stir in the cooked mushrooms, remaining butter, and Parmesan cheese.
7. 7Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.

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