Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup white wine
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the chicken broth and white wine over medium heat until hot, then reduce heat to low and keep warm.
2. In a separate pot, heat olive oil over medium heat. Add the onions and garlic, cooking until soft and fragrant.
3. Add the rice to the pot and stir to coat with the oil, onions, and garlic.
4. Add a ladleful of the warm broth mixture to the rice and stir until the liquid has been absorbed. Repeat this process, adding a ladleful at a time and stirring until absorbed, until the rice is cooked and creamy, about 20 minutes.
5. In a separate pan, sauté the mushrooms until cooked and slightly browned.
6. Stir the cooked mushrooms into the risotto.
7. Stir in the grated parmesan cheese and parsley. Season with salt and pepper to taste.
8. Serve the mushroom risotto hot and enjoy!