Ingredients:

  • 1 cup Arborio rice (200 g)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (960 mL)
  • 1 cup white wine (240 mL)
  • 2 cups fresh mushrooms, sliced (150 g)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat the broth in a separate saucepan over low heat; keep warm throughout the cooking process.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add chopped onion and garlic, sauté until translucent.
  4. Stir in sliced mushrooms; cook until softened.
  5. Add Arborio rice to the skillet; stir for 1–2 minutes until the rice is lightly toasted.
  6. Pour in white wine; stir constantly until absorbed by the rice.
  7. Add one ladle of warm broth; stir continuously until absorbed.
  8. Repeat the process, gradually adding broth and stirring, until rice is al dente and creamy (approximately 18-20 minutes).
  9. Remove from heat; stir in remaining butter and Parmesan cheese.
  10. Season with salt and pepper to taste.
  11. Garnish with chopped parsley and additional Parmesan if desired.