Ingredients:

  • 1 ½ cups Arborio rice (250g)
  • 4 cups chicken or vegetable broth (960ml)
  • 1 cup dry white wine (240ml) - optional
  • 1 small onion, finely chopped (about ½ cup, 80g)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons olive oil (30ml)
  • 1 cup wild mushrooms, sliced (150g)
  • ½ cup grated Parmesan cheese (50g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat the chicken or vegetable broth in a pot over low heat. Keep warm throughout the cooking process.
  2. In a large heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Stir in the minced garlic and sauté for an additional minute.
  5. Add the sliced mushrooms to the pot and cook until softened, approximately 5-7 minutes. Season with salt and pepper.
  6. Stir in the Arborio rice and toast for 2-3 minutes, allowing the rice to absorb the flavors.
  7. If using, add the white wine and stir until nearly evaporated.
  8. Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.
  9. Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
  10. Garnish with chopped parsley and additional cheese if desired. Serve immediately.