Ingredients:

  • 1 cup (200g) Arborio rice
  • 4 cups (960ml) vegetable or chicken broth
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (150g) frozen mushrooms, chopped
  • 1/2 cup (120ml) white wine (optional)
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a medium saucepan, bring the broth to a gentle simmer. Keep it warm on low heat.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and cook for another minute until fragrant.
  3. Add frozen mushrooms to the skillet and cook until they release their moisture and start to brown (about 5-7 minutes).
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent, stirring continuously.
  5. Pour in the white wine and let it simmer until mostly absorbed, stirring occasionally.
  6. Slowly add the warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding more broth. Repeat this process until the rice is creamy and al dente (about 18-20 minutes).
  7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and extra Parmesan cheese before serving.