Ingredients:

  • 1 ½ cups Arborio rice (300g)
  • 4 cups low-sodium vegetable or chicken broth (960ml)
  • 1 cup white wine (240ml) - optional
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15ml)
  • 1 ½ cups mushrooms, sliced (150g) - such as cremini or shiitake
  • ½ cup grated Parmesan cheese (50g)
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat broth in a separate pot; keep it warm but not boiling.
  2. In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat.
  3. Add chopped onion; sauté until translucent (about 5 minutes).
  4. Stir in garlic and cook for another minute.
  5. Add sliced mushrooms; sauté until they release moisture and brown slightly (about 5-7 minutes).
  6. Add Arborio rice to the saucepan; stir continuously for 2-3 minutes until the rice is lightly toasted.
  7. Pour in the white wine (if using) and stir until mostly absorbed.
  8. Begin adding warm broth one ladleful at a time, stirring frequently. Wait for the rice to absorb most of the liquid before adding more (about 18-20 minutes total).
  9. When the rice is al dente and creamy, stir in the remaining butter and Parmesan cheese.
  10. Season with salt and pepper to taste.
  11. Remove from heat, garnish with parsley, and serve immediately.