Recipe Instructions:
Ingredients:
Arborio Rice: 200g (1 cup)
Chicken or Vegetable Broth: 960g (4 cups), heated
Mixed Mushrooms: 100g (1 cup, sliced, such as cremini, shiitake, or porcini)
Dry White Wine: 120g (1/2 cup)
Onion: 75g (1/2 onion), finely chopped
Garlic: 6g (2 cloves), minced
Grated Parmesan Cheese: 25g (1/4 cup)
Butter: 30g (2 tablespoons)
Olive Oil: 30g (2 tablespoons)
Salt: to taste
Pepper: to taste
Fresh Parsley: 10g (for garnish), chopped
Instructions:
Sauté Mushrooms:
In a large skillet, heat 15g (1 tablespoon) of olive oil over medium-high heat.
Add the mushrooms and sauté until golden brown and tender. Season with salt and pepper. Remove from the skillet and set aside.
Cook Aromatics:
In the same skillet, heat the remaining olive oil (15g or 1 tablespoon) and 15g (1 tablespoon) of butter over medium heat.
Add the chopped onion and garlic, and sauté until softened and translucent.
Prepare Risotto:
Add the Arborio rice to the skillet, stirring to coat the rice with oil and butter for about 1-2 minutes.
Pour in the white wine, stirring constantly until it is absorbed by the rice.
Gradually add the hot broth to the skillet, about 120g (1/2 cup) at a time, stirring frequently.
Allow each addition of broth to be absorbed by the rice before adding more. Cook until the rice is creamy and al dente, about 20-25 minutes.
Finish Risotto:
Stir in the sautéed mushrooms, grated Parmesan cheese, and the remaining butter (15g or 1 tablespoon).
Season with salt and pepper to taste.
Garnish and Serve:
Garnish with chopped fresh parsley before serving.
