Ingredients:

  • 1 cup (200g) Arborio rice
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons (30g) unsalted butter, divided
  • 1 cup (150g) finely chopped onions
  • 2 cups (150g) sliced fresh mushrooms (e.g., cremini, shiitake, or button)
  • 3 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken or vegetable broth, kept warm
  • 1/2 cup (120ml) dry white wine (optional)
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
  2. Stir in sliced mushrooms and cook until they release moisture and become tender, about 5 minutes. Add minced garlic, cooking for an additional 30 seconds until fragrant.
  3. Stir in Arborio rice to the mushroom mixture and toast for about 2 minutes, ensuring each grain is coated in oil.
  4. Add dry white wine (if using) and stir until mostly absorbed. Begin adding warm broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Repeat for about 15-18 minutes.
  5. Continue until the rice is al dente and creamy, adjusting with additional broth as needed. Taste for seasoning.
  6. Stir in the remaining butter and grated Parmesan cheese, mixing until creamy. Season with salt and black pepper to taste.
  7. Garnish with freshly chopped parsley and serve immediately.